An interesting idea. I'm pretty sure I've never had a candied jalapeño. As someone who once pickled a very scary amount of chile peppers, I have to commend the author on only candying a pound of jalapeños. Smart move. I could barely eat a fraction of those peppers; mainly because they seemed to get spicier and spicier the longer they sat in the brine... and at some point I could simply not tolerate the heat level (if I ate one Anna's eyes would water in the next room)... but also, that's more chile peppers than any reasonable, non-firebreathing, person needs.