Homemade Hot Honey Recipe
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This easy hot honey recipe is made with 3 ingredients, is ready in minutes, and makes the best hot sauce! It stores well in an airtight container in the pantry for endless possibilities!
Hot honey has become a favorite variety of hot sauce over the past few years. Lately, I’ve been making my own with three ingredients I always have available in my kitchen and it is ready in minutes! Delicious on everything from simple baked chicken breast, baked salmon, roasted vegetables, cheese, desserts, and much more! I think you’ll love it!
Table of Contents
How to Make Homemade Hot Honey Recipe
Ingredients
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
- Honey – Use your favorite honey. I love to use local raw honey.
- Spices – You can use crushed red pepper flakes or cayenne pepper to add the “hot” to the hot honey.
- Apple cider vinegar – I add the apple cider vinegar to give the hot honey a slightly tangy flavor. I believe it helps round out the flavors of the finished hot honey perfectly!
Step-by-Step Instructions
Add the honey, red pepper flakes, and vinegar to a non-reactive saucepan. Stir together and simmer the hot honey mixture on low for 10 minutes, stirring frequently. Remove from the heat and allow to cool. Strain the honey to remove the red pepper flakes as they will continue to release heat into the honey if left in the mixture.
The honey will store well at room temperature in the pantry.
Adjust the heat
Use more or less red pepper flakes based on your personal preference.
Hot Honey Recipes
Storage Tips
To store. Strain the honey into a clean, sterilized jar, such as a Mason jar, with a tight-fitting lid. Store at room temperature.
To make ahead. Honey lasts indefinitely as long as it is stored correctly. Make this hot honey to keep and/or share with friends. It makes a wonderful gift for the holidays!
To freeze. There is no reason to freeze this recipe as it stores well at room temperature when stored in an airtight, clean, and sterilized jar at room temperature.
Frequently Asked Questions
You can adjust the spiciness in your homemade hot honey by the amount of red pepper flakes that you use and the amount of time that you leave the red pepper flakes in the honey.
If you are making the hot honey to use in a recipe or serve the same day, I do not personally sterilize the jar I am storing my hot honey. However, if I am making a larger batch, gifting the homemade hot honey, or serving beyond the same day that I make it, I do sterilize my jar for storing it.
Here’s my easy homemade hot honey recipe. I hope you love it as much as we do!
Homemade Hot Honey Recipe
Equipment
- Saucepan (2 quart) non-reactive
- Mason jar
Ingredients
- 1 cup honey
- 3 tablespoon red pepper flakes
- 2 tablespoons apple cider vinegar
Instructions
- Add the honey, red pepper flakes, and apple cider vinegar to a non-reactive saucepan set over a low simmer for 10 minutes.
- Pour the hot honey through a fine mesh strainer and into a non-reactive container. Optionally, if you like your hot honey very spicy, you can leave the red pepper flakes in the honey and not strain it when pouring into a container to store. Note that It will continue to extract heat from the pepper flakes.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
Top some avocado toast with crumbled Cotija cheese and drizzle with this Hot Honey. Deliciousness!
Sounds delicious, Liz!
Robyn,
Can I use raw apple cider vinegar thats has
“the mother”?????
Your recipes are always fantastic
I don’t see any reason you couldn’t use this raw apple cider vinegar, Harvey. I hope you enjoy!
I’m excited to try this recipe, but I’m not familiar with a “non-reactive pot”. Can you help?
Stainless steel, glass, ceramic, or one with an enamel coating are non-reactive. That means the pan is one that doesn’t react to the food cooked in it and won’t leave an off-taste or color to the food.