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Hot Honey

This hot honey recipe delivers the perfect balance of floral sweetness and slow building heat that transforms everything from fried chicken to pizza. Made in just 10 minutes with simple ingredients, this customizable spicy condiment costs a fraction of store bought bottles and keeps for months.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 16 tablespoons
Course: Sauces and Condiments
Cuisine: American, Italian
Calories: 64
Ingredients Equipment Method Notes

Ingredients
  

Hot Honey Base
  • 1 cup honey preferably raw and unfiltered
  • 2 tablespoons dried red pepper flakes
  • 1 tablespoon apple cider vinegar
  • 1/4 teaspoon kosher salt
Optional Additions
  • 1 to 2 fresh Fresno or serrano chilies sliced thin
  • 1 small garlic clove smashed
  • 1 sprig fresh rosemary or thyme

Equipment

  • Small heavy-bottomed saucepan
  • Instant-read thermometer
  • Wooden spoon or silicone spatula
  • Fine mesh strainer
  • Glass jar with tight-fitting lid
  • Measuring cups and spoons
  • Cutting board and knife

Method
 

  1. If using fresh chilies, slice them into thin rounds about an eighth of an inch thick, keeping the seeds intact for maximum heat.
  2. Pour 1 cup of honey into a small heavy-bottomed saucepan, using a silicone spatula to scrape out every bit from the measuring cup.
  3. Place the saucepan over the lowest heat setting and warm the honey slowly for 2 to 3 minutes, stirring occasionally until it becomes noticeably more fluid. Do not exceed 150°F (65°C).
  4. Remove the saucepan from heat and add the 2 tablespoons of dried red pepper flakes. Stir thoroughly to coat every flake in honey.
  5. If using, stir in the sliced fresh chilies, smashed garlic, and herb sprigs, pressing gently to submerge them in the honey.
  6. Add the 1 tablespoon of apple cider vinegar and 1/4 teaspoon of kosher salt. Stir gently until fully incorporated.
  7. Return the saucepan to the lowest heat for 2 to 3 minutes, stirring constantly. Remove from heat when the honey shows faint wisps of steam and registers no higher than 160°F (71°C).
  8. Transfer to a trivet and let the mixture steep at room temperature for 1 to 2 hours, or overnight for best flavor. Cover loosely with a lid.
  9. For smooth hot honey, strain through a fine mesh strainer into a bowl, pressing gently on the solids. Alternatively, leave the pepper flakes in for a rustic version.
  10. Pour the finished hot honey into a clean glass jar. Allow to cool completely before sealing and storing at room temperature for up to 3 months.

Notes

For the most complex flavor, make your hot honey the day before you plan to use it. Overnight resting allows the heat to mellow slightly while the honey absorbs deeper, more rounded pepper notes. Store at room temperature for best pourable consistency. Shake or stir before using if you left the pepper flakes in, as they tend to settle at the bottom.