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This Homemade Hot Honey recipe is the perfect balance of sweet and spicy, with adjustable heat levels from mild to extra hot. Try it on pizza, chicken, and more!
Hot Honey Your Way
I absolutely love hot honey and I have been putting it on everything lately. From homemade pizza, to buttery homemade biscuits, to oven fried chicken and everything in between! I even put it in hot herbal tea (let me tell you this does wonders for a sore throat. It’s my new secret weapon during cold season).
I am so excited to share this post with you because I have been testing it out for months to get it just right. It’s so easy to adjust the heat levels to your personal liking (just remember to start mild and work up). Once you have found your perfect level of heat, you can start putting it on all the things. Double or triple the batch to keep on your shelf for months, or pour into small jars for the perfect homemade gift (friends and family will love it)!
🩷 Erica
Key Ingredients
Peppers – Dried peppers give the honey a deeper flavor and are great for longer storage. Peppers (fresh or dried) like jalapeño, serrano, Fresno, Thai chili, or habanero are great because they bring a bright, vibrant heat. The type (and how many you use) will determine just how spicy your honey turns out. Personal note: Personally, I don’t like using arbol, chipotle, ancho, or guajillo peppers because they give the honey a smoky flavor that I didn’t love but if you like smokier flavors you might like it better!
Honey – Any kind of honey will work great. Use anything from store-bought to locally sourced. Obviously the better the regular honey you use, the better the hot honey you will get.
Vinegar – Just a splash will balance out the sweetness of the honey and add a tangy flavor the complements the heat.
Dried Peppers vs. Fresh Peppers
You can make hot honey with either fresh or dried peppers, and honestly, both work great. It just depends on what you’re going for. Fresh peppers give the honey a bright, fresh heat that really pops, but they do add moisture, which means your hot honey won’t last as long and won’t be shelf-stable at room temps. If you go this route, I recommend straining the peppers out and only keeping the honey in the fridge for up to a couple of weeks.
Dried peppers, on the other hand, are my go-to when I want the honey to last longer. They give the honey a deeper flavor, and since they don’t add moisture, the honey can sit at room temp for 2-3 months. You can even leave the dried peppers in the jar if you like your honey to get hotter over time. The only trade-off is that the flavor isn’t quite as fresh-tasting as using fresh peppers.
Note: If you don’t have dried whole peppers, you can substitute with red pepper flakes. About ½ teaspoon per pepper for milder heat, or up to 1 teaspoon for spicier honey.
How to Make Hot Honey
- (This step is optional for dried peppers but will really bring out the heat of the peppers). In a small dry skillet, lightly toast the dried peppers over medium-low heat for 30-60 seconds until fragrant. If using fresh peppers (see options below) – do not toast first. Go directly to step 2.
- Place the peppers and honey in a clean, cool saucepan, then set it over low heat. Start with a cold pan so the honey warms up gently without scorching. Gently heat on low (don’t boil!) for 15–20 minutes.
- Remove from heat, remove peppers (depending on the heat level you are going for) and stir in vinegar.
Note: If you have extra bits and pieces of peppers (if making a hotter version), strain them out with a find mesh strainer while the honey is still warm.
- Place honey in a glass jar and allow to cool completely before storing. See options below for storing with fresh vs. dried peppers.
Customize the Heat Levels
Now that you have the basic recipe down, you can play around with the heat levels. I’ll be honest, it took a few tries before I got the heat level I was going for (somewhere between medium and hot is perfect for me). Experiment on your own to find the heat level and flavors that are right for you! Remember it’s easier to add more heat than to tone it down if it’s too spicy so start mild and taste throughout the process! You can always toast more peppers in a separate pan and add them as you go or add a dash of cayenne or pepper flakes later on if you need to.
MILD
🌶️Peppers: 1 dried habanero or 1 teaspoon dried red pepper flakes.
🔪Prep: Keep mostly whole (fewer exposed seeds keep it more milld).
🔥Toast: Briefly toast whole peppers for aroma without extra heat.
⏲️Steep: 10–15 minutes
🍯Extra tip: Remove pepper immediately after steeping to prevent heat build-up over time.
MEDIUM
🌶️Peppers: 2 dried habaneros (or 2 teaspoons dried red pepper flakes)
🔪Prep: Break into halves to expose some seeds.
🔥Toast: Toast broken pieces lightly. The oils will release faster but won’t overwhelm.
⏲️Steep: 20–25 minutes
🍯Extra tip: Leave one pepper in the jar for a slight heat increase during storage.
HOT
🌶️Peppers: 3 dried (or 2 fresh) habaneros, broken into pieces
🔪Prep: Crush slightly for max surface area.
🔥Toast: Toast crushed pieces until aromatic. You’ll smell the oils when it heats!
⏲️Steep: 30–35 minutes
🍯Extra tip: Stir occasionally to keep oils evenly distributed in honey.
EXTRA HOT
🌶️Peppers: 4–5 dried habaneros plus ½ teaspoon dried red pepper flakes or cayenne
🔪Prep: Roughly chop or crush; include seeds and membranes.
🔥Toast tip: Toast chopped pieces until they just start to darken — this releases the most capsaicin.
⏲️Steep: 40–45 minutes or do a double steep (add fresh peppers after removing the first batch).
🍯Extra tip: Leave a piece of pepper or flakes in the honey jar for ongoing, escalating heat.
Too Mild? Too Spicy? Here’s How to Fix It
If your hot honey doesn’t pack enough heat the first time, don’t worry, you can easily fix it. Gently reheat the honey (don’t let it boil) and add a few more peppers or some red pepper flakes (a half teaspoon at a time) to let the flavor intensify. If you’re using dried peppers, you can even leave one in the jar so the honey continues to get hotter over time. For a quick boost without reheating, stir in a pinch of red pepper flakes or cayenne. If you find that your honey is too hot, you can dilute it with more plain honey.
What to Put Hot Honey On
Ok, this is the fun part! The first time I tried hot honey was drizzled over pepperoni pizza—and it was a total game changer. Ever since, I keep a jar on hand because it makes almost everything better. Try it on our Homemade Pizza, spooned over warm Buttermilk Biscuits, brushed onto Grilled Pork Kabobs, or drizzled across Roasted Vegetables. My kids love it as a dip with Air Fryer Chicken Nuggets or Air Fryer French Fries (especially when we mix it with Dijon and mayo for a quick hot honey mustard sauce. So good!). It also belongs on every charcuterie board (check out our full guide on How to Make a Charcuterie Board for easy entertaining). During cold season, mix it in with some herbal tea for the ultimate sore throat remedy!
Frequently Asked Questions
With dried peppers, it lasts 2–3 months at room temp. With fresh peppers, store in the fridge and use within 1–2 weeks.
Not if you use dried peppers. Room temp is fine. Refrigeration can cause it to crystallize faster. If you make it with fresh peppers it should be refrigerated.
Warm the jar gently in a bowl of hot (not boiling) water until smooth and pourable again.
Recipes to Try with Hot Honey
Have you tried this Homemade Hot Honey? I’d love to hear what you think and what you have tried it on! Drop a comment below and tell me all the creative ways you use hot honey (mostly because I want to try them all). And don’t forget to take a pic and tag us on Instagram @favoritefamilyrecipes! 📸🔥🍯
Hot Honey Recipe
Ingredients
- 1 cup honey
- 1-3 dried whole habanero peppers (or 1-3 teaspoons of dried red pepper flakes, see notes for heat options and alternative pepper ideas)
- 1 tablespoon apple cider vinegar
Instructions
- If using dried peppers, toast them first to allow oils to release (optional). Do this in a dry pan over low heat. Watch them very closely because they can burn quickly.Add honey and peppers to a separate, small sauce pan over low heat.
- Stir and heat until the honey over very low heat (don't let it boil). I keep it on my smallest burner on the lowest heat, watching closesly. Heat for 15-20 minutes, the longer you heat it, the more the peppers will infuse the honey and the hotter it will be.Tip: If you have a fondue pot or Crock Pot, this is the very best way to heat your honey! Keep it on a very low, consistent setting, around 150℉ (or the "warm" setting on your Crock Pot). It won't reach boiling and will just stay warm and infuse the honey.
- Remove from heat and remove peppers. If needed, strain out any dried pepper bits using a fine mesh strainer. Tip: If you want your honey even hotter, keep a pepper or two in with the honey as you store it.
- Stir in cider vinegar and allow to cool. Place in an airtight container at room temperature.
