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Hot Honey

This hot honey recipe transforms ordinary honey into a sweet, spicy drizzle that elevates everything from fried chicken to pizza. Made with just a few simple ingredients in about ten minutes, this customizable condiment delivers restaurant quality results at a fraction of the cost of store bought versions.
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Prep Time 2 minutes
Cook Time 8 minutes
Total Time 10 minutes
Servings: 16 tablespoons
Course: Condiment
Cuisine: American
Calories: 64
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup pure honey about 12 ounces
  • 2 tablespoons crushed red pepper flakes
  • 1 tablespoon apple cider vinegar
  • 1/4 teaspoon salt
Optional Additions
  • 1/2 teaspoon garlic powder for savory depth
  • 1 teaspoon smoked paprika for smokiness
  • 1 dried cayenne pepper for extra heat

Equipment

  • Small saucepan
  • Wooden spoon or heat safe spatula
  • Fine mesh strainer (optional)
  • Glass jar with tight fitting lid
  • Measuring cups and spoons
  • Candy thermometer (optional)

Method
 

  1. Pour one cup of honey into a small saucepan. Spray your measuring cup with cooking spray first so the honey slides right out without sticking.
  2. Add the crushed red pepper flakes directly into the honey. Stir them in so they distribute evenly throughout.
  3. Place the saucepan over low heat and warm the honey gently. Low heat matters here because high temperatures destroy the delicate flavor compounds in honey and can cause it to burn quickly.
  4. Heat the mixture until it reaches around 150 to 160 degrees Fahrenheit. If you lack a thermometer, watch for tiny bubbles forming around the edges and steam rising from the surface.
  5. Keep the honey at this temperature for about 5 minutes, stirring occasionally. This allows the capsaicin from the chili flakes to infuse fully into the honey without cooking out the volatile oils that carry the heat.
  6. Remove the pan from heat and stir in the apple cider vinegar and salt. The mixture will bubble slightly when you add the vinegar, so pour slowly.
  7. Let the hot honey sit for 10 minutes off the heat. This resting period allows more flavor extraction and gives the mixture time to meld together.
  8. Decide whether you want a smooth honey or one with visible chili flakes. Strain through a fine mesh strainer for a cleaner look, or leave the flakes in for extra texture and continued heat development.
  9. Pour the finished hot honey into a clean glass jar while still warm. Warm honey flows more easily and fills containers without creating air pockets.
  10. Allow the jar to cool completely before sealing with a lid. Your hot honey is ready to use immediately, though the flavor deepens over the next day or two.

Notes

For maximum heat extraction, let the finished honey sit with the chili flakes for 24 hours before straining. Never let your honey boil since boiling temperatures cause honey to caramelize and turn bitter. Use fresh chili flakes that still have their vibrant red color for the strongest heat. Hot honey stores at room temperature for up to 3 months or refrigerate for up to 6 months.