Recipe: Candied Jalapenos

CANDIED JALAPENOS

1 1/2 cup sugar
10 jalapenos with long stems

Place the sugar and 1/2 cup water into a heavy-bottomed pan over medium-high heat. Bring to a boil, stirring to dissolve the sugar.

Lower the heat to medium and continue cooking until the syrup temperature reaches the hard ball stage on candy thermometer, about 250 degrees. (If not using a thermometer, test by dropping small amount of syrup into cold water. If it's ready, it will form a hard ball.)

Holding the pepper with tongs, dip each pepper into the sugar syrup to coat it entirely. Place on wax paper to harden.