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How To Make Hot Honey Recipe: Easy & Quick Guide

Hot Honey
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This hot honey recipe creates one cup of sweet and spicy honey in just 15 minutes. Perfect for drizzling on pizza, fried chicken, biscuits, and cheese boards.

Ingredients

Scale
  • 1 cup honey (any type – clover, wildflower, or whatever you have)
  • 1–2 teaspoons crushed red pepper flakes (start with 1 for mild heat, use 2 for spicier)
  • 1/2 teaspoon apple cider vinegar
  • Optional: tiny pinch of salt (about 1/8 teaspoon)

Instructions

  1. Combine honey and pepper flakes. Add the honey and red pepper flakes to a small saucepan. Stir briefly to distribute the pepper flakes throughout the honey.
  2. Heat gently. Place the saucepan over medium-low heat. Heat the mixture, stirring occasionally, until you see small bubbles forming around the edges of the pan. This takes about 2-3 minutes. The honey should barely simmer – don’t let it boil hard. As soon as you see those bubbles, give it one good stir and remove the pan from heat.
  3. Let it infuse. Set the pan aside, off the heat, and let the honey and pepper flakes steep together for 10 to 15 minutes. The longer it sits, the spicier it gets. After 10 minutes, taste a small amount (carefully, it may still be warm). If you want more heat, let it sit longer or add more pepper flakes and warm briefly again.
  4. Strain the mixture. Place a fine-mesh strainer over a clean jar or heat-safe bowl. Pour the infused honey through the strainer to remove all the pepper flakes. Press on the pepper flakes with a spoon to extract every drop of honey. Discard the strained pepper flakes.
  5. Add vinegar. Stir the apple cider vinegar into the strained hot honey. Mix well until completely combined. The vinegar will thin the honey slightly and add a tangy note.
  6. Cool and store. Let the hot honey cool to room temperature with the jar uncapped (about 30 minutes). Once completely cool, seal the jar with a tight-fitting lid. Store at room temperature in a cool, dark place for up to 3 months or longer.

Notes

Honey choice: Any type of honey works in this recipe. Lighter honeys like clover let the pepper flavor shine through. Darker honeys like buckwheat create a more robust flavor.

Heat level control: Start with 1 teaspoon of red pepper flakes for mild-medium heat. Use 2 teaspoons for spicier hot honey. The longer you let it infuse, the hotter it gets.

Don’t boil: Heat the honey just until it barely simmers. Boiling honey changes its structure and makes it thick and candy-like.

Straining is optional: You can leave the pepper flakes in for a prettier look and continued spice development. Just know that the honey will get spicier over time.

Fresh peppers: You can use 1-2 sliced fresh jalapeños or serranos instead of dried flakes. Hot honey made with fresh peppers must be refrigerated and used within 3 months.

Vinegar variations: Apple cider vinegar is traditional, but white vinegar or red wine vinegar also work. Start with 1/2 teaspoon and adjust to taste.

Storage: Keep at room temperature in a sealed glass jar for up to 3 months. Hot honey made with dried peppers doesn’t need refrigeration.

Uses: Drizzle on pizza, fried chicken, biscuits, roasted vegetables, or cheese boards. Try it on our Philly Cheesesteak Recipe, mix it into our Peanut Sauce Recipe, or pair it with our Pickled Red Onion Recipe. Mix into salad dressings, cocktails, or glazes for meat.

Making ahead: This hot honey actually tastes better after sitting for a day or two. The flavors meld together and become more balanced.

Nutrition

Find it online: https://glossyrecipes.com/hot-honey-recipe/