Candied Jalapeños

Combine sugar, agave, vinegar, garlic powder, chilli powder and salt in saucepan. Bring to a boil then simmer for 5 minutes

Add jalapeños and simmer gently for 6-7 minutes until slightly softened and glossy

Take out jalapeños with strainer

Boil the syrup for another 2 minutes to slightly thicken, then pour it over the jalapeños until fully submerged

Cool completely, seal, and refrigerate. Best after 2–3 days. Keeps 4–6 weeks.