Great story on Parma–I have to say that I was totally intrigued by the thought of a "candied" pepper. ( I am especially fond of sweet-hot flavors.) Have you guys ever come across a recipe for something similar? Thanks,
Chile peppers are fruits, so use any recipe in say, Joy of Cooking, for candied fruits, and that should work. Be sure to use fresh peppers with a lot of flesh and medium heat, like jalapenos and serranos. Green New Mexican chiles would also be a good bet, and they should be roasted, peeled, and then candied.