Cowboy Candy serves as a delicious condiment to slather over crackers with cream cheese, spoon over burgers or spicy sausage links, or to top a crispy baked flatbread crust. The sweet and spicy pickled combination makes this a winner every time! Watch out… It’s addictive!
3 pounds jalapeño peppers
6 cups sugar
2 cups apple cider vinegar
1 Tbs garlic powder
1 tsp celery seed
1/2 tsp cayenne pepper
Slice jalapeños into rounds. (We use the slicing blade on our food processor.)
Combine the remaining ingredients in a pot on the stove. Bring to a hard boil over high heat. Reduce heat and keep at a low boil for five minutes.
Add jalapeños and heat through for 3-5 minutes.
Using a slotted spoon, ladle jalapeños into clean jars. Then top with the spicy juice to fill jars within a 1/2” from the rim.
Wipe rims. Twist on lids and store in the fridge for up to one month.
It seems everyone in our household loves to smather peanut butter over an array of crispy crackers, breads, crunchy veggies, and salty pretzels. We also love the scrumptious honey our bees produce yearly. This recipe combines the best of both to make an utterly delicious spread that’s buttery, nutty, and sweet. It’s actually quite addictive and we can usually plow through a jar in no time. We keep a hefty supply of nuts, honey, (and our own tapped maple syrup) on hand to make a fresh batch whenever needed.
Honey Sweetened Peanut Butter
2 cups (16 ounces) raw, shelled peanuts 1/2 teaspoon kosher salt 2 tablespoons canola oil 2 tablespoons honey or maple syrup
Preheat oven to 350°. Place the peanuts on a rimmed baking sheet and bake until lightly golden-brown, about 10 minutes.
Transfer the warm peanuts to a food processor. Pulse a few times just until chopped then run the food processor continuously for 1 minute. Stop and scrape down the sides and bottom of the bowl. The peanut butter will look gritty and dry.
Continue to blend and scrape for several minutes until the peanut butter is smooth and creamy as desired. For crunchy peanut butter, add 1/2 cup additional nuts and pulse to chop nuts into smaller pieces, as desired. Add salt to taste.
Transfer to an airtight container and store in the refrigerator.