Hot Honey

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Hot honey is the condiment every Southern cook needs in their pantry.

hot honey in a jar - Southern Living
Photo:

Caitlin Bensel; Food Stylist: Torie Cox

Active Time:
5 mins
Total Time:
15 mins
Yield:
1 cup

Hot honey is too good to be this easy to make. With a brief simmer, you can use your favorite peppers and chiles to spice up honey for an unforgettable topping.

Use the spiced-up honey on biscuits instead of jams or jellies. Drizzle hot honey over your pizza slices or fried chicken, or swirl some into your nightly bourbon. The contrast of the heat and sweet is absolutely going to blow your mind—and you'll soon see why it's sold at a premium in grocery stores.

Learn how to make hot honey. It will last several months if stored in a cool, dry place, but we doubt you'll have any left after a few days.

ingredients for Hot Honey - Southern Living

Caitlin Bensel; Food Stylist: Torie Cox

What Is Hot Honey?

Hot honey is a sweet and spicy condiment that can be made by infusing honey with chili peppers, chili powder, or chili flakes. Other ingredients like garlic or vinegar are sometimes added for additional complexity.

While the exact origin of hot honey is hard to pinpoint, the trend of drizzling hot honey over items like pizza, fried chicken, biscuits, and cheese plates gained popularity in recent years. With its versatile flavor, hot honey can successfully add a spicy-sweet kick to a variety of dishes.

Ingredients for Hot Honey

Just three ingredients are needed for this sweet and spicy homemade condiment. To make hot honey, you'll need:

  • Honey: The base of the hot honey. Feel free to use any variety of honey you prefer, from wildflower to orange blossom honey, which can each impart their own unique flavor into the mixture.
  • Fresno chiles: Similar to jalapeños, but with a smoky and slightly fruity flavor profile.
  • Guajillo chiles: Dried chili peppers commonly used in Mexican cuisine, with a moderate level of heat, and a rich, smoky flavor.

How To Make Hot Honey

In just 15 minutes, you'll be able to whip up a condiment from scratch that your guests will think you must have paid a hefty price for. Full instructions are below, but here's a brief recap before you get started:

  • Step 1. Combine honey and chiles: Place honey and chiles in a small saucepan set over medium-high heat.
  • Step 2. Simmer: Bring to a simmer and cook 5 minutes, stirring occasionally. Cool slightly.
  • Step 3. Strain: Strain the honey.
  • Step 4. Store: Pour into a jar and seal.

Hot Honey Variations

To add a unique twist to this hot honey, consider any of these ingredient additions or substitutions:

  • Citrus: Infuse lemon, orange, or lime zest or peel into the honey for a citrusy touch.
  • Herbs: Infuse the honey and chiles with herbs like thyme, rosemary, or lavender.
  • Flavorings: Infuse the honey and chiles with fresh ginger, cinnamon sticks, cloves, star anise, garlic, or other flavorings, as preferred.
  • Chiles: Mix up the type of chiles based on how hot you'd like the honey to be. Opt for jalapeños, habaneros, chipotles, ancho chiles, scotch bonnets, or other types of chiles as desired.

Ways To Use Hot Honey

This sweet and spicy condiment pairs well with just about any dish, but some of our favorites include drizzling it over pizza, biscuits, fried chicken, bacon, grilled meats, sandwiches, roasted vegetables, and cheese boards. You can also mix it into salad dressings, marinades, and cocktails, or drizzle it over fruit crisps and cobblers, ice cream, or any other favorite desserts. It also makes a nice accent to breakfast dishes, from waffles to pancakes, breakfast casseroles, and more.

How To Store Hot Honey

Once the hot honey is transferred to a jar, seal tightly and store in a cool, dark place. Hot honey can also be refrigerated to extend its shelf life and slow crystallization. It should last for at least a few months, although you'll probably have to make another batch much sooner than that.

More Homemade Condiment Recipes You'll Love

By making your own dipping sauces and condiments at home, you can control the ingredients and overall flavor of the items to easily elevate just about any dish. These mayonnaise, pepper jelly, white sauce, and other condiment recipes are a great place to start:

Editorial contributions by Katie Rosenhouse.

Ingredients

  • 1 cup honey

  • 2 fresh Fresno chiles, seeded and sliced

  • 2 dried guajillo chiles, stems removed and roughly chopped

Directions

  1. Add ingredients to saucepan:

    Combine honey, Fresno chiles, and guajillo chiles in a small saucepan set over medium-high.

    peppers in honey

    Caitlin Bensel; Food Stylist: Torie Cox

  2. Simmer honey mixture:

    Bring to a simmer and cook 5 minutes, stirring occasionally. Remove from heat, and let sit 5 to 10 minutes to cool slightly.

    simmering hot honey

    Caitlin Bensel; Food Stylist: Torie Cox

  3. Strain out peppers:

    Strain honey, discarding or reserving peppers for another use.

    straining hot honey

    Caitlin Bensel; Food Stylist: Torie Cox

  4. Add honey to jar:

    Pour honey into a jar for storage.

    honey in jar

    Caitlin Bensel; Food Stylist: Torie Cox

Frequently Asked Questions

  • How spicy is hot honey?

    The heat of the honey will depend on the type of chiles used and how long you let them infuse into the honey. This recipe is moderately spicy.

  • Can I adjust the heat level of hot honey?

    To increase or decrease the heat level, use more mild or spicy chiles as desired, leaving them to infuse until the desired heat level is reached.

  • What types of honey can I use for hot honey?

    Use any type of honey you prefer for hot honey, whether you choose a wildflower honey, orange blossom honey, acacia honey, or other variety. Each will impart their own nuanced flavor into the mixture.

  • What can I use the reserved peppers for?

    The reserved peppers can be used to prepare a homemade hot sauce or infused vinegar or oil. You can also stir them into marinades, soups, stews, or salsa, or as a condiment on sandwiches or burgers.

Additional reporting by
Katie Rosenhouse
Katie Rosenhouse
Katie Rosenhouse is a pastry chef and food writer with over 15 years of experience in the culinary arts. She's worked as a pastry chef in some of the finest restaurants in New York City, as a culinary instructor, and as a recipe developer.

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