Hot Honey

Hot Honey

Warm honey infused with crushed red pepper for a sweet, slow-building heat.

Total 45 min Makes 16 oz Calories 65/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

This hot honey simmers clover honey with crushed red pepper flakes and a splash of vinegar to balance the sweetness with tang and spice. Drizzle it over pizza, fried chicken, or cornbread for a quick flavor boost. It keeps well at room temperature, so a batch lasts for weeks.

Ingredients

  • 2 cups clover honey
  • 2 tablespoons crushed red pepper flakes
  • 1 tablespoon apple cider vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon cayenne pepper

Method

  1. Combine the honey and crushed red pepper flakes in a small saucepan over medium-low heat.

  2. Heat the honey gently, stirring occasionally, until small bubbles form around the edges; do not let it boil hard.

  3. Remove from heat and stir in the vinegar, salt, and cayenne pepper.

  4. Let the mixture steep off the heat, allowing the pepper flavor to infuse into the honey.

  5. Strain out the pepper flakes if a smooth honey is preferred, or leave them in for extra heat and texture.

  6. Pour the hot honey into a clean jar or bottle and seal tightly. Store at room temperature for up to one month.

Rate this recipe

★ 4.5 (1)

Hot Honey

This hot honey simmers clover honey with crushed red pepper flakes and a splash of vinegar to balance the sweetness with tang and spice. Drizzle it over pizza, fried chicken, or cornbread for a quick flavor boost. It keeps well at room temperature, so a batch lasts for weeks.

45 min 16 oz 65 cal

Ingredients

  • 2 cups clover honey
  • 2 tablespoons crushed red pepper flakes
  • 1 tablespoon apple cider vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon cayenne pepper

Method

  1. 1

    Combine the honey and crushed red pepper flakes in a small saucepan over medium-low heat.

  2. 2

    Heat the honey gently, stirring occasionally, until small bubbles form around the edges; do not let it boil hard.

  3. 3

    Remove from heat and stir in the vinegar, salt, and cayenne pepper.

  4. 4

    Let the mixture steep off the heat, allowing the pepper flavor to infuse into the honey.

  5. 5

    Strain out the pepper flakes if a smooth honey is preferred, or leave them in for extra heat and texture.

  6. 6

    Pour the hot honey into a clean jar or bottle and seal tightly. Store at room temperature for up to one month.