Candied Jalapeño Peppers

1. Cut the pepper lengthwise into four strips, cleaning out white pith and seeds.

2. Combine the sugar and water. Heat to make a simple syrup.

3. Cook the jalapeño strips in the simple syrup for a few minutes, then strain the syrup and let the strips cool for a few minutes.

4. Repeat the cooking process three or four times, reusing the syrup, or until the strips are nicely candied.

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Nutrient	Quantity
Total fats	5.0544 g
Protein	10.1636 g
Carbohydrates	61.1049 g
Energy	324.6938 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0084 g
Water	669.8179 g
Calcium, Ca	130.025 mg
Lutein + zeaxanthin	145.2938 g
Fiber, total dietary	16.5925 g
Fatty acids, total saturated 22:0	0.0005 g
Carotene, beta	94.6688 g
Niacin	0.216 mg
Vitamin A, RAE	9.1125 g
Riboflavin	0.0118 mg
Tocopherol, beta	0.0287 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0084 g
Sodium, Na	951.1862 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0005 g
Total lipid (fat)	5.0544 g
Manganese, Mn	0.0164 mg
Fructose	0.4438 g
Fatty acids, total saturated 16:0	0.0088 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0105 g
Choline, total	1.2656 mg
Sugars, total	26.6952 g
Fatty acids, total saturated 10:0	0.0003 g
Fatty acids, total saturated 18:0	0.0027 g
Vitamin B-6	0.0707 mg
Selenium, Se	0.0675 g
Ash	4.9712 g
Fatty acids, total saturated 18:1 undifferentiated	0.0042 g
Pantothenic acid	0.0532 mg
Copper, Cu	0.041 mg
Thiamin	0.0068 mg
Iron, Fe	2.9282 mg
Carbohydrate, by difference	61.1049 g
Phosphorus, P	4.3875 mg
Folate, total	4.5562 g
Tocopherol, gamma	0.0084 mg
Fatty acids, total saturated 4:0	0.0007 g
Cholesterol	10.4 mg
Fatty acids, total saturated 18:2 undifferentiated	0.0105 g
Carotene, alpha	11.3062 g
Glucose (dextrose)	0.2498 g
Fatty acids, total saturated 14:0	0.0014 g
Zinc, Zn	0.0236 mg
Tocopherol, delta	0.0017 mg
Fatty acids, total saturated 12:0	0.0005 g
Fatty acids, total polyunsaturated	0.0189 g
Tocotrienol, alpha	0.0034 mg
Vitamin A, IU	181.9125 IU
Folate, DFE	4.5562 g
Vitamin C, total ascorbic acid	20.0138 mg
Fatty acids, total polyunsaturated 16:1 c	0.0005 g
Fatty acids, total polyunsaturated 18:1 c	0.0042 g
Fatty acids, total saturated 20:0	0.0007 g
Vitamin K (phylloquinone)	3.1219 g
Fatty acids, total saturated	1.0165 g
Fatty acids, total monounsaturated	0.0049 g
Folate, food	4.5562 g
Fatty acids, total polyunsaturated 17:0	0.0002 g
Cryptoxanthin, beta	17.7188 g
Vitamin E (alpha-tocopherol)	0.6041 mg
Magnesium, Mg	12.0112 mg
Potassium, K	41.85 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	1 cup	319.8	60.008	4.992
Water	2 cups	0	0	0
jalapeno pepper	3	4.8938	1.0969	0.0624