Hot Honey is having a moment–and for good reason! It’s floral and sweet with just the right kick of peppery heat. Hot Honey can be drizzled on pizza, wings, avocado toast and even…ice cream! Sweet heat lovers this ones for you!
There’s a delicate balance between achieving the right level of sweet and spicy. This hot honey gets the perfect kick of heat not only from crushed red pepper but also from toasted black peppercorns and fennel seeds which add a whole extra layer of floral peppery spice. A splash of apple cider vinegar adds just the right amount of acidity to balance everything out.
Ingredients You’ll Need
Here’s every thing you need to make this recipe: honey, crushed red pepper flakes, whole black peppercorns, fennel seeds and apple cider vinegar.
*See recipe card for additional notes and ingredient substitutions.*
How to Make Hot Honey:
Step 1. Toast the Spices
Briefly toasting the fennel seeds and black peppercorns in a dry pan gives the honey an extra depth of flavor. Keep a close eye on them while they’re toasting and swirl the pan often so that they don’t burn.
Step 2. Simmer
Once the spices are fragrant and toasty, pour in the honey and crushed red pepper flakes. Let the honey simmer and bubble over low heat just for a few minutes to let the flavors meld together then stir in the vinegar.
Step 3. Cool, Strain and Store
Let the honey cool to room temperature then strain it through a fine mesh sieve into a clean glass jar.
FAQs and Expert Tips:
Hot Honey is a spicy and sweet condiment made by infusing honey with dried or fresh chilis. It can be used many different ways. Most commonly it’s drizzled over pizza and fried chicken.
Hot Honey will stay fresh for up to three months. Store it in a cool dark place like a spice cabinet.
Check Out More Flavorful Condiments:
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Sweet & Spicy Hot Honey
- 1 cup honey
- ½ tsp fennel seeds optional
- ½ tsp whole black peppercorns optional
- 1 tbsp crushed red pepper flakes
- 1 tbsp apple cider vinegar
- Toasting the fennel seeds and black peppercorns gives the honey an extra depth of flavor. To get started, add the pepprcorns and fennel seeds to a small pot and place over medium heat. Swirl the spices around in the pan as they toast, about 1-2 minutes. As soon as they begin to smell toasty and fragrant, add in the honey and chili flakes.
- Gently heat the honey until you see small bubbles forming along the edges of the pan. Let the honey simmer on low for 2-3 minutes then remove the pan from the heat and pour in the vinegar.
- Let the hot honey cool competley then strain through a fine mesh sieve into a clean glass jar. Store in a cool, dark cabinet for up to three months.
- Honey: Any runny honey works for this recipe. You don’t need anything too fancy!
- Crushed Red Pepper Flakes: Classic crushed red pepper flakes work great. Alternatively, you can use Korean chili flakes or substitute 1 ½ tsp cayenne pepper or similar chili powders.
- Leftover hot honey can be stored in a cool, dark cabinet for up to three months.