Hot Honey Recipe

Hot honey in a glass jar with a wooden spoon lifted about and the honey drizzling into the jar. Habanero peppers on the sides.

5 from 2 votes

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!

Prep Time5

Cook Time20

Total Time25

Course: Dip, Sauce

Cuisine: American

Keyword: Hot Honey

Servings: servings

Calories: 129kcal

Author: Erica Walker

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.

Notes

Heat Level Guide: Start mild and taste as you go. It’s easier to add heat than take it away! For mild, use 1 dried habanero, keep mostly whole, and steep 10–15 min. For medium, use 2 dried habaneros, break in half, and steep 20–25 min (leave one in the jar for a little extra kick). For hot, use 3 habaneros, lightly crushed, and steep 30–35 min. For extra hot, use 4–5 habaneros plus chili flakes or cayenne, chopped, and steep 40–45 min (or double steep for max heat).

Substitute Red Pepper Flakes: If you don’t have dried whole peppers, you can substitute about 1 teaspoon of red pepper flakes for each pepper.

Storage Tips: With dried peppers, store hot honey in a sealed jar at room temp for 2–3 months (strain for steady flavor or leave a pepper in for more heat). With fresh peppers, strain after steeping and refrigerate. Use within 1–2 weeks.

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