18 Spicy Candied Jalapenos Recipes for Bold Flavors

Spice lovers, rejoice! If you’re craving a fiery-sweet kick that transforms everything from tacos to cheese boards, these 18 Spicy Candied Jalapeño Recipes are your new go-to. Whether you’re a heat-seeker or just dipping your toes into bold flavors, we’ve got the perfect balance of sugar and spice to make your taste buds dance. Ready to turn up the heat? Let’s dive in!

Sweet and Spicy Candied Jalapenos

These addictive candied jalapeños strike the perfect balance between fiery heat and sticky-sweet goodness—ideal for topping burgers, tacos, or even cheese boards!

Ingredients:

• 1 lb fresh jalapeños, sliced into 1/4-inch rings (seeds left in for extra heat)
• 1 cup granulated sugar
• 1/2 cup apple cider vinegar
• 1/4 cup water
• 1 tsp garlic powder
• 1/2 tsp kosher salt

Instructions:

1. In a medium saucepan, combine 1 cup sugar, 1/2 cup apple cider vinegar, 1/4 cup water, 1 tsp garlic powder, and 1/2 tsp salt. Bring to a simmer over medium heat, stirring until sugar dissolves.
2. Add jalapeños and reduce heat to low. Simmer for 10 minutes, stirring occasionally, until peppers soften slightly but still hold their shape.
3. Use a slotted spoon to transfer jalapeños to a parchment-lined baking sheet, spreading them in a single layer. Reserve the syrup in the pan.
4. Increase heat to medium and boil the remaining syrup for 3–5 minutes until thickened slightly (it should coat the back of a spoon). Pour syrup over the jalapeños.
5. Let cool completely (about 1 hour) until the syrup forms a glossy, candied coating. Store in an airtight container in the fridge for up to 2 weeks.

The magic here? That crackly sugar shell amps up the jalapeños’ natural crunch while taming their bite—just try not to eat them straight from the jar!

Tip: Wear gloves when slicing jalapeños to avoid skin irritation, and adjust the sugar-vinegar ratio to your taste (more sugar = milder heat).

Candied Jalapeno Slices with Honey Glaze

These sweet-spicy jalapeño slices are the perfect balance of heat and honeyed goodness—great for topping burgers, tacos, or even cheese boards!

Ingredients:

• 8–10 fresh jalapeños, sliced into ¼-inch rings (seeds removed for milder heat)
• ½ cup honey
• ¼ cup apple cider vinegar
• ½ cup granulated sugar
• ½ tsp salt
• ½ tsp garlic powder

Instructions:

1. In a medium saucepan, combine ½ cup honey, ¼ cup apple cider vinegar, ½ cup sugar, ½ tsp salt, and ½ tsp garlic powder. Bring to a simmer over medium heat, stirring until sugar dissolves (about 3 minutes).
2. Add jalapeño slices, reduce heat to low, and simmer for 10–12 minutes, stirring occasionally, until peppers soften slightly and glaze thickens.
3. Using tongs, transfer jalapeños to a parchment-lined baking sheet, letting excess glaze drip off. Reserve leftover syrup in the pan.
4. Bake at 300°F for 15 minutes to set the glaze, then cool completely. Drizzle with reserved syrup before serving.

The honey glaze caramelizes into a sticky-sweet shell, taming the jalapeños’ bite while keeping their vibrant crunch. Tip: For extra shine, brush warm slices with a little extra glaze right before serving.

Tangy Candied Jalapeno Relish

This sweet-heat relish is the perfect balance of sticky, tangy, and spicy—ideal for topping burgers, grilled meats, or even cream cheese and crackers.

Ingredients:

• 1 lb fresh jalapeños, thinly sliced (seeds removed for milder heat)
• 1 cup granulated sugar
• 1 cup apple cider vinegar
• 1 tsp mustard seeds
• 1 tsp garlic powder
• 1/2 tsp kosher salt

Instructions:

1. In a medium saucepan, combine the sugar, apple cider vinegar, mustard seeds, garlic powder, and kosher salt. Bring to a simmer over medium heat, stirring until the sugar dissolves (about 3 minutes).
2. Add the jalapeños, reduce heat to low, and cook for 15–20 minutes, stirring occasionally, until the peppers soften and the liquid thickens to a syrupy glaze.
3. Remove from heat and let cool completely before transferring to a jar. The relish will thicken further as it cools.

The magic here? The vinegar cuts through the sugar for a bright tang that keeps the jalapeños from tasting cloying. It’s addictive stuff!

Tip: For extra depth, add a pinch of smoked paprika with the garlic powder.

Maple-Glazed Candied Jalapenos

These Maple-Glazed Candied Jalapeños strike the perfect balance between sweet, spicy, and sticky—ideal for topping burgers, nachos, or even grilled cheese!

• 10–12 fresh jalapeños, sliced into 1/4-inch rings (seeds removed for milder heat)
• 1 cup pure maple syrup
• 1/2 cup apple cider vinegar
• 1/2 cup granulated sugar
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp kosher salt

1. In a medium saucepan, combine 1 cup maple syrup, 1/2 cup apple cider vinegar, 1/2 cup sugar, 1 tsp smoked paprika, 1/2 tsp garlic powder, and 1/4 tsp salt. Bring to a simmer over medium heat, stirring until sugar dissolves.
2. Add jalapeño slices and reduce heat to low. Simmer for 15–20 minutes, stirring occasionally, until peppers soften and the syrup thickens slightly (it will continue thickening as it cools).
3. Remove from heat and let cool for 10 minutes before transferring to a jar. Store in the fridge for up to 3 weeks.

The magic here? The maple syrup adds a deep, caramelized sweetness that pairs brilliantly with the jalapeños’ kick—no corn syrup required!

Tip: Wear gloves when handling the jalapeños to avoid skin irritation, and save the leftover syrup for glazing roasted carrots or bacon.

Smoky Candied Jalapeno Strips

These smoky candied jalapeño strips are the perfect balance of sweet, spicy, and smoky—ideal for topping burgers, tacos, or even enjoying straight off the tray!

• 6 large jalapeños, sliced into 1/4-inch strips (seeds removed for milder heat)
• 1/2 cup granulated sugar
• 1/4 cup apple cider vinegar
• 1/4 cup water
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp salt
• 1 tbsp olive oil

1. In a medium saucepan, combine 1/2 cup granulated sugar, 1/4 cup apple cider vinegar, 1/4 cup water, 1 tbsp smoked paprika, 1 tsp garlic powder, and 1/2 tsp salt. Bring to a simmer over medium heat, stirring until the sugar dissolves.
2. Add the jalapeño strips and cook for 5 minutes, stirring occasionally, until slightly softened but still crisp.
3. Heat 1 tbsp olive oil in a skillet over medium-high. Use tongs to transfer the jalapeños to the skillet (reserving the syrup) and cook for 2–3 minutes until edges char slightly.
4. Pour the reserved syrup over the jalapeños and cook another 1–2 minutes until glossy and sticky. Let cool for 5 minutes before serving.

The smoky paprika and caramelized sugar create a bold glaze that clings to every strip—making these irresistible for snacking or gifting in little jars!

Tip: For extra depth, add a pinch of cumin to the syrup. Store leftovers in the fridge for up to a week (if they last that long).

Candied Jalapeno and Pineapple Chutney

This sweet-spicy Candied Jalapeno and Pineapple Chutney is the perfect balance of fiery and fruity—ideal for glazing grilled meats or spooning over cream cheese for an easy party appetizer.

• 2 cups fresh pineapple, finely diced
• 1/2 cup jalapeños, seeded and finely chopped (about 3 medium)
• 1/2 cup apple cider vinegar
• 1/2 cup packed light brown sugar
• 1/4 cup honey
• 1 tsp ground ginger
• 1/2 tsp kosher salt
• 1/4 tsp red pepper flakes

1. In a medium saucepan over medium heat, combine pineapple, jalapeños, apple cider vinegar, brown sugar, honey, ginger, salt, and red pepper flakes. Stir until sugar dissolves.
2. Bring to a simmer, then reduce heat to low. Cook uncovered for 25–30 minutes, stirring occasionally, until thickened and syrupy (it should coat the back of a spoon).
3. Remove from heat and let cool completely—it will thicken further as it sits.

The magic here? The jalapeños mellow into a candied bite while the pineapple keeps it tropical-bright. Try it warm over grilled pork chops or chilled with crispy fried chicken.

Tip: For smoother texture, pulse briefly in a food processor after cooling.

Citrus-Infused Candied Jalapenos

These sweet, spicy, and tangy candied jalapenos are the perfect balance of heat and brightness—ideal for topping tacos, burgers, or even charcuterie boards.

Ingredients:

• 1 lb fresh jalapenos, thinly sliced (seeds removed for milder heat)
• 1 cup granulated sugar
• 1 cup apple cider vinegar
• 1/2 cup fresh orange juice
• 1 tbsp lemon zest
• 1 tsp salt
• 1/2 tsp ground turmeric (for color)

Instructions:

1. In a medium saucepan, combine 1 cup granulated sugar, 1 cup apple cider vinegar, 1/2 cup fresh orange juice, 1 tbsp lemon zest, 1 tsp salt, and 1/2 tsp ground turmeric. Bring to a simmer over medium heat, stirring until the sugar dissolves.
2. Add the sliced jalapenos and reduce heat to low. Simmer for 10–12 minutes, stirring occasionally, until the peppers soften slightly but still retain a bit of crunch.
3. Using a slotted spoon, transfer the jalapenos to a clean jar. Pour the hot syrup over the peppers, leaving 1/4 inch of headspace. Let cool to room temperature before sealing and refrigerating.

The citrusy syrup cuts through the jalapenos’ heat, creating a addictive sweet-spicy condiment that gets better with time. Try it spooned over cream cheese for an instant party appetizer!

Tip: For extra depth, add a cinnamon stick or star anise to the syrup while simmering—just remove before jarring.

Bourbon-Spiked Candied Jalapenos

These sweet, spicy, and boozy jalapeños are the perfect balance of heat and caramelized goodness—ideal for topping burgers, nachos, or even gifting in a cute jar!

Ingredients:

• 1 lb fresh jalapeños, sliced into 1/4-inch rings (seeds left in for extra heat)
• 1 cup granulated sugar
• 1/2 cup apple cider vinegar
• 1/4 cup bourbon
• 1 tbsp mustard seeds
• 1 tsp garlic powder
• 1/2 tsp turmeric

Instructions:

1. In a medium saucepan, combine 1 cup granulated sugar, 1/2 cup apple cider vinegar, 1/4 cup bourbon, 1 tbsp mustard seeds, 1 tsp garlic powder, and 1/2 tsp turmeric. Bring to a simmer over medium heat, stirring until the sugar dissolves.
2. Add the sliced jalapeños, reduce heat to low, and cook for 10–12 minutes, stirring occasionally, until the peppers soften slightly and the syrup thickens (it should coat the back of a spoon).
3. Remove from heat and let cool for 10 minutes before transferring to a sterilized jar. Seal and refrigerate for at least 4 hours (or up to 2 weeks) to let the flavors meld.

The bourbon adds a smoky depth that pairs perfectly with the jalapeños’ natural kick, while the turmeric gives the syrup a golden glow. Tip: For a smoother texture, strain out the mustard seeds before jarring—or leave them in for a subtle crunch!

Candied Jalapeno and Bacon Jam

Sweet, spicy, and smoky—this jam is the ultimate upgrade for burgers, cheese boards, or even just a spoon (we won’t judge).

Ingredients:

• 1 lb thick-cut bacon, chopped
• 1 medium yellow onion, finely diced
• 4 jalapeños, seeded and finely diced (leave seeds for extra heat)
• 1/2 cup brown sugar, packed
• 1/4 cup apple cider vinegar
• 1/4 cup maple syrup
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp black pepper

Instructions:

1. In a large skillet over medium heat, cook the bacon until crispy, about 8–10 minutes. Transfer to a paper towel-lined plate, reserving 2 tbsp of bacon fat in the skillet.
2. Add the onion and jalapeños to the skillet. Cook over medium heat, stirring often, until softened, about 5 minutes.
3. Stir in the brown sugar, apple cider vinegar, maple syrup, smoked paprika, garlic powder, and black pepper. Bring to a simmer, then reduce heat to low. Cook for 15–20 minutes, stirring occasionally, until thickened and syrupy.
4. Return the bacon to the skillet and stir to combine. Remove from heat and let cool slightly before serving.

The magic here? The jam glazes as it cools, creating sticky-sweet clusters of bacon with a slow-building jalapeño kick. It’s dangerously addictive.

Tip: Store in an airtight jar in the fridge for up to 2 weeks—if it lasts that long!

Fiery Candied Jalapeno Dip

This sweet-heat dip is the ultimate crowd-pleaser—creamy, spicy, and just a little addictive. Perfect for game day or when you need a bold snack in under 30 minutes!

Ingredients:

• 8 oz cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup candied jalapeños (store-bought or homemade), finely chopped + 2 tbsp syrup from the jar
• 1/4 cup shredded sharp cheddar cheese
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• Tortilla chips or crackers, for serving

Instructions:

1. In a medium bowl, beat the cream cheese and sour cream with a hand mixer until smooth and fluffy (about 2 minutes).
2. Fold in the candied jalapeños, 2 tbsp of their syrup, cheddar cheese, 1 tsp garlic powder, 1/2 tsp smoked paprika, and 1/4 tsp salt until fully combined.
3. Transfer to a serving bowl and chill for at least 20 minutes to let the flavors meld. Serve with tortilla chips or crackers.

The magic here? The candied jalapeños add sticky-sweet heat that mellows into the creamy base—no one will guess how simple it is!

Tip: For extra smokiness, swap the cheddar for pepper jack and garnish with crispy bacon bits.

Candied Jalapeno and Mango Salsa

This Candied Jalapeno and Mango Salsa is a sweet-heat knockout—perfect for topping grilled fish, tacos, or just scooping up with chips.

• 1 large ripe mango, peeled and diced (about 1 1/2 cups)
• 2 medium jalapeños, thinly sliced (seeds removed for less heat)
• 1/4 cup granulated sugar
• 2 tbsp apple cider vinegar
• 1/4 cup finely diced red onion
• 1/4 cup chopped fresh cilantro
• 1 tbsp lime juice
• 1/2 tsp salt

1. In a small saucepan over medium heat, combine jalapeños, sugar, and apple cider vinegar. Cook, stirring often, for 5 minutes until the sugar dissolves and the jalapeños soften slightly. Remove from heat and let cool for 10 minutes.
2. In a medium bowl, gently toss together mango, red onion, cilantro, lime juice, and salt. Fold in the candied jalapeños and any syrup from the pan.
3. Let the salsa sit for 15 minutes before serving to let the flavors meld.

The candied jalapeños add a glossy, sticky-sweet crunch that plays perfectly against the juicy mango—trust us, you’ll want to put this on everything.

Tip: For extra depth, toast the sugar in a dry pan for 1 minute before adding the jalapeños and vinegar.

Herbed Candied Jalapeno Spread

Sweet, spicy, and herby—this spread is the ultimate upgrade for cheese boards, sandwiches, or even grilled meats!

Ingredients:

• 1 cup fresh jalapeños, thinly sliced (seeds removed for milder heat)
• 1/2 cup granulated sugar
• 1/4 cup apple cider vinegar
• 1/4 cup water
• 1 tbsp fresh thyme leaves
• 1 tsp fresh rosemary, finely chopped
• 1/2 tsp kosher salt

Instructions:

1. In a small saucepan over medium heat, combine the sugar, apple cider vinegar, water, and kosher salt. Stir until the sugar dissolves, about 2 minutes.
2. Add the jalapeños, thyme, and rosemary. Reduce heat to low and simmer for 12–15 minutes, stirring occasionally, until the jalapeños soften and the syrup thickens slightly.
3. Remove from heat and let cool completely (about 30 minutes). The spread will thicken further as it cools.

The magic here? The herby sweetness tames the jalapeños’ bite while letting their bright flavor shine—perfect for slathering on a cracker with cream cheese.

Tip: Store in a jar in the fridge for up to 2 weeks; the flavors deepen over time!

Candied Jalapeno and Garlic Confit

Sweet, spicy, and luxuriously tender—this duo is the ultimate flavor booster for everything from tacos to cheese boards.

Ingredients:

• 1 cup fresh jalapeños, thinly sliced (seeds removed for milder heat)
• 1 cup whole garlic cloves, peeled
• 1/2 cup granulated sugar
• 1/2 cup apple cider vinegar
• 1/2 cup olive oil
• 1 tsp kosher salt
• 1/2 tsp red pepper flakes (optional)

Instructions:

1. Prep the jalapeños: In a small saucepan, combine jalapeños, sugar, apple cider vinegar, and 1/2 tsp salt. Bring to a simmer over medium heat, stirring until sugar dissolves. Reduce heat to low and cook for 15 minutes, stirring occasionally, until syrupy and peppers are translucent. Remove from heat.
2. Confit the garlic: Meanwhile, in a separate small saucepan, combine garlic cloves, olive oil, remaining 1/2 tsp salt, and red pepper flakes (if using). Cook over the lowest heat for 30–35 minutes, stirring occasionally, until garlic is golden and buttery soft.
3. Combine & store: Layer candied jalapeños and garlic confit in a sterilized jar, pouring enough of the syrupy liquid and oil to submerge them. Seal and refrigerate for up to 2 weeks.

The magic here? The garlic mellows into creamy sweetness while the jalapeños pack a punch—perfect for balancing rich dishes like grilled meats or creamy dips.

Tip: Save the leftover garlic-infused oil for drizzling over pizza or roasted veggies!

Spicy Candied Jalapeno Butter

This sweet-heat compound butter is the ultimate upgrade for cornbread, grilled meats, or even morning toast—just wait until you taste the addictive crunch of candied jalapeños!

Ingredients:

• 1/2 cup (1 stick) unsalted butter, softened
• 2 tbsp finely minced candied jalapeños (store-bought or homemade)
• 1 tsp jalapeño brine (from the candied jalapeño jar)
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• 1/8 tsp fine sea salt

Instructions:

1. In a small bowl, mash the softened butter with a fork until creamy and smooth.
2. Add the 2 tbsp candied jalapeños, 1 tsp brine, 1/2 tsp smoked paprika, 1/4 tsp garlic powder, and 1/8 tsp salt. Fold together until fully combined.
3. Scoop the mixture onto a sheet of parchment paper, roll into a log, and twist the ends to seal. Chill for at least 1 hour (or up to 1 week) to let the flavors meld.

The magic here? The jalapeños’ sticky-sweet crunch contrasts perfectly with the creamy butter—it’s fiery, smoky, and impossible to resist.

Tip: For extra heat, add an extra 1/2 tsp brine or a pinch of cayenne with the spices.

Candied Jalapeno and Peach Compote

Sweet, spicy, and just a little tangy—this compote is the ultimate upgrade for grilled meats, cheese boards, or even morning toast.

Ingredients:

• 2 cups diced fresh peaches (about 3 medium)
• 2 jalapeños, thinly sliced (seeds removed for milder heat)
• 1/2 cup granulated sugar
• 1/4 cup apple cider vinegar
• 1/4 tsp kosher salt
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. In a medium saucepan over medium heat, combine peaches, jalapeños, sugar, apple cider vinegar, salt, and red pepper flakes (if using). Stir until sugar dissolves, about 2 minutes.
2. Reduce heat to low and simmer uncovered for 15–20 minutes, stirring occasionally, until the peaches soften and the liquid thickens to a syrupy consistency.
3. Remove from heat and let cool slightly. The compote will continue to thicken as it cools.

The magic here? The jalapeños mellow into a gentle warmth while the peaches caramelize into jammy sweetness—perfect for balancing rich or smoky dishes.

Tip: Store in an airtight jar in the fridge for up to 2 weeks. The flavors deepen over time!

Candied Jalapeno and Onion Marmalade

Sweet, spicy, and just a little tangy—this marmalade is the perfect balance of flavors to jazz up burgers, cheese boards, or even grilled meats.

Ingredients:

• 1 cup thinly sliced jalapenos (seeds removed for milder heat)
• 1 large yellow onion, thinly sliced
• 1 cup granulated sugar
• 1/2 cup apple cider vinegar
• 1/4 cup water
• 1 tsp mustard seeds
• 1/2 tsp kosher salt

Instructions:

1. In a medium saucepan over medium heat, combine the sugar, apple cider vinegar, water, mustard seeds, and kosher salt. Stir until the sugar dissolves, about 2 minutes.
2. Add the jalapenos and onion, stirring to coat. Bring to a simmer, then reduce heat to low. Cook uncovered for 25–30 minutes, stirring occasionally, until the mixture thickens to a syrupy consistency and the onions are translucent.
3. Remove from heat and let cool slightly before transferring to a jar. The marmalade will continue to thicken as it cools.

The magic here is in the contrast—soft, caramelized onions against the bright bite of candied jalapenos. It’s a condiment that packs a punch but still feels gourmet.

Tip: For extra depth, add a pinch of smoked paprika with the mustard seeds.

Candied Jalapeno and Apple Chutney

Sweet, spicy, and tangy—this chutney is the ultimate condiment to jazz up everything from grilled cheese to roasted pork.

Ingredients:

• 2 large apples (Granny Smith or Honeycrisp), peeled and diced
• 4 jalapeños, seeded and finely chopped (leave seeds for extra heat)
• 1 cup apple cider vinegar
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 1/2 cup finely diced yellow onion
• 1 tbsp grated fresh ginger
• 1 tsp mustard seeds
• 1/2 tsp kosher salt
• 1/4 tsp ground cinnamon

Instructions:

1. In a medium saucepan, combine the apples, jalapeños, apple cider vinegar, 1 cup brown sugar, 1/2 cup granulated sugar, onion, ginger, mustard seeds, 1/2 tsp salt, and 1/4 tsp cinnamon. Stir well.
2. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 35–40 minutes, stirring occasionally, until the mixture thickens to a jam-like consistency and the apples soften.
3. Remove from heat and let cool slightly before transferring to jars. The chutney will continue to thicken as it cools.

The magic here? The jalapeños mellow into a candied sweetness while keeping just enough kick to balance the apples’ tartness. Perfect for gifting or slathering on burgers!

Tip: For a smoother texture, pulse the cooled chutney a few times in a food processor.

Candied Jalapeno and Cheddar Spread

This sweet-heat spread is the ultimate crowd-pleaser—creamy, tangy, and just spicy enough to keep everyone coming back for more.

Ingredients:

• 8 oz cream cheese, softened
• 1 cup sharp cheddar cheese, shredded
• 1/2 cup candied jalapeños (plus 2 tbsp syrup from the jar)
• 1/4 cup mayonnaise
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• 1/4 tsp salt
• Crackers or sliced baguette, for serving

Instructions:

1. In a medium bowl, beat the cream cheese with a hand mixer until smooth. Add the cheddar cheese, mayonnaise, garlic powder, smoked paprika, and salt. Mix until fully combined.
2. Finely chop the candied jalapeños (reserve a few slices for garnish). Fold them and the 2 tbsp of syrup into the cheese mixture until evenly distributed.
3. Transfer the spread to a serving bowl and top with reserved jalapeño slices. Cover and refrigerate for at least 30 minutes to let the flavors meld.
4. Serve chilled with crackers or baguette slices.

The contrast of creamy cheese, crunchy candied jalapeños, and that sticky-sweet syrup makes this spread downright addictive—perfect for game day or your next potluck.

Tip: For extra smokiness, swap the sharp cheddar for pepper jack and add a pinch of chipotle powder.

Conclusion

With 18 fiery-sweet candied jalapeño recipes, there’s a bold flavor for every taste! Whether you’re a heat-seeker or just love a little kick, these recipes are sure to spice up your meals. Don’t forget to try your favorites, leave a comment with your top pick, and share the love on Pinterest. Happy cooking—and enjoy the heat!