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A honey dipper coated and dripping with honey and crushed red pepper flakes on a white background.
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5 from 1 vote

Sweet & Spicy Hot Honey

Hot Honey can be drizzled on pizza, wings and even...ice cream! It's floral and sweet with just the right kick of peppery heat.
Prep Time5 minutes
Cook Time5 minutes
Course: condiment, sauces
Cuisine: American
Servings: 8
Calories: 133kcal
Author: Leigh Anderson

Ingredients

  • 1 cup honey
  • 1/2 tsp fennel seeds optional
  • 1/2 tsp whole black peppercorns optional
  • 1 tbsp crushed red pepper flakes
  • 1 tbsp apple cider vinegar

Instructions

  • 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.

Notes

 
Ingredient Notes and Substitutions:
  • 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 1/2 tsp cayenne pepper or similar chili powders.
 
Storing and Re-heating Leftovers:
  • Leftover hot honey can be stored in a cool, dark cabinet for up to three months.

Nutrition

Calories: 133kcal | Carbohydrates: 36g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 18mg | Potassium: 49mg | Fiber: 1g | Sugar: 35g | Vitamin A: 298IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg