Hot Honey Recipe

The aroma of infused honey swirls through your kitchen, igniting your senses with a hint of heat. This Hot Honey Recipe combines the sweetness of raw honey with the piquancy of Guajillo and Szechuan chili peppers, creating a bold and versatile ingredient perfect for drizzling over your favorite dishes. It takes just 15 minutes to prepare, and the simmering process enhances the flavors beautifully.

This recipe is ideal for those who love a little kick in their meals or want to elevate everyday snacks. It’s perfect for topping fried chicken, drizzling over pizza, or adding a sweet-spicy element to charcuterie boards. Plus, it can be made ahead of time and stored for several weeks, making it a convenient addition to your pantry.

Why You’ll Love This Recipe

• Infuses honey with a complex flavor profile that balances sweetness and spice.
• Uses simple ingredients that you might already have at home.
• Keeps well in an airtight container for weeks.
• Enhances a variety of dishes, from savory to sweet.

What You’ll Need

Gather these ingredients to make your hot honey.

For the Infusion

• 12 ounces honey, raw and unfiltered (local honey preferred)
• 2-3 Guajillo chili peppers, roughly chopped
• 3-6 Szechuan chili peppers, roughly chopped
• 1 tablespoon apple cider vinegar

For a milder flavor, use fewer chili peppers.

Substitutions & Swaps

• Use apple cider vinegar for white vinegar.
• Substitute Guajillo peppers with Ancho peppers for a different heat level.
• Replace Szechuan peppers with crushed red pepper flakes if unavailable.

How to Make It

Start your hot honey adventure with these simple steps.

Measure honey

Measure or weigh the honey — a little more or less is fine. Tip: Place the saucepan on a food scale and use the tare function to weigh your honey directly into the pan.

Heat ingredients

Roughly chop the chili peppers and place them in a small pan with the honey and vinegar. Heat the mixture over medium-low heat. Remove seeds or leave them in; they will be strained out at the end.

Simmer

Simmer the honey for 5 minutes over low heat, infusing it with the flavors of the chili peppers. Note that the honey will foam up quickly, so make sure to monitor it closely.

Cool

Remove the pot from the heat and allow it to cool until it reaches room temperature to the touch of the pan.

Strain

Place a fine mesh strainer over a bowl. Once the hot honey mixture is cooled, pour it through the mesh sieve and allow it to drain completely.

Store

Toss out the peppers and pour the honey into an airtight, clean, and dry glass jar or container.

How to Store It

Fridge: Up to 4 weeks in an airtight jar.
Freezer: No, it may crystallize.
Reheat: Microwave for 10-15 seconds if needed.

Tips for Best Results

• Use local honey for the best flavor.
• Monitor the heat to prevent burning the honey while simmering.
• Allow honey to cool fully before straining for easy pouring.
• Experiment with different chili varieties for unique flavor profiles.

Serving Suggestions

• Drizzle over fried chicken for an exciting twist.
• Perfect for enhancing cheese and charcuterie boards.
• Use to glaze roasted vegetables for a sweet and spicy touch.