COWBOY CANDY 🍬🥵🌶️ MAPLE SYRUP CANDIED HABANERO JALAPEÑO PEPPERS

Maple Habanero Cowboy Candy 🌶️🍁🤠
Makes: ~1 pint (16 oz jar)Keeps: 2–3 months in the fridge (if it lasts that long)
Ingredients:
* 4 fresh jalapeños
* 2 fresh habaneros
* ¾ cup pure maple syrup
* ⅓ cup white vinegar (5%)
* ¼ cup granulated sugar (white or brown)
* ½ tsp garlic powder (optional)
* ¼ tsp curry powder
* ¼ tsp onion powder
* 2 bay leaves
* ½ tsp pickling spice
* Pinch of salt
* ½ tsp cornstarch (mixed with 1 tsp cold water to make a slurry)
Steps:
1. Prep the peppers: Put on gloves. Slice peppers into ¼-inch rings (remove seeds if you want less heat).
2. Make the syrup: In a saucepan, combine maple syrup, vinegar, sugar, garlic powder, curry powder, onion powder, pickling spice, bay leaves, and salt. Bring to a gentle boil, stirring until sugar dissolves. Boil for 2–3 minutes.
3. Cook the peppers: Add pepper rings and simmer on low for 5–7 minutes until tender.
4. Thicken the syrup: Remove peppers with a slotted spoon and set aside. Reduce the syrup over medium heat for about 5 minutes until glossy and slightly thickened. Stir in the cornstarch slurry and cook for another 1–2 minutes until the syrup coats the back of a spoon.
5. Jar it up: Pack peppers into a clean jar. Pour the hot thickened syrup over them (leave ½-inch headspace). Let cool, then lid and refrigerate.

Perfect on burgers, cream cheese & crackers, charcuterie boards, or straight out of the jar.

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