So when I decided to do a hot honey, I wasn’t too sure about it. I’d wanted to incorporate it into another recipe (look out for that next post!), but I wasn’t sure that it’d hold up as a standalone recipe. I mean, it’s literally just chile-infused honey.
But. Let. Me. Tell. You.
It’s got the sweetness and flavor of honey, but with a bit of smokiness that develops into a spicy kick. It’s runnier than regular honey, which can be nice for drizzling, and it’s got a lot of added complexity that makes it feel like a special treat. I’ve used it on a bunch of things since making it and it’s enhanced all of them. It’s quickly become a pantry staple and I’m excited to keep experimenting with it.
Before I dive into the recipe, here’s a list of things that hot honey works great on. Y’know, just in case you need more incentive to spend an hour and a half making a bougie condiment.
- Toast (I drizzled some on a ricotta, banana and cracked black pepper toast the other day. It was bombbbb.)
- Sweet potatoes
- Your fingers
- Baked feta dip
- PB & J
- A cheese plate
- Honestly, so far everything
- 2 cups honey
- 4-6 thinly sliced chile peppers (I used jalapeños, but follow your heart. I’ve heard Thai and Fresno peppers work great.)
- Combine the chiles and honey in a small saucepan over medium low heat and bring them to a slight simmer, then reduce the heat to low and let it cook for an hour.
- Taste the honey and if the spice level is to your liking, remove it from the heat and let it sit for another 30 minutes.
- Strain into a jar and enjoy! (Seriously, that’s it. That’s all the steps.)