Spicy and sweet hot honey is a fantastic addition to crispy fried chicken, pizzas, cheese plates, and roasted butternut squash just to name a few! And with this easy hot honey recipe I can almost guarantee you’ll never need to buy it again. (Look, I don’t know you! But probably!)
While virtually any spicy pepper can be used, I prefer the flavor and punch of bird’s eye or Thai chilies (aka prik kee noo suan.) Whichever chilies you choose, be sure they are very hot. This way you can achieve a lot of heat with a little volume– you want the mixture to be almost all honey, and not get bogged down with veg.
When it comes to storage, honey is super-duper antibacterial, so you don’t need to worry about preservation. This hot honey will keep at room temperature in your pantry as long as any ordinary honey– with peppers, seeds, and all!
Hot Honey Recipe
Hot Honey
Ingredients
- 1/2 cup honey
- 1-2 Thai or bird’s eye chilies thinly sliced with seeds and ribs
Instructions
- Combine the honey and chilies in a small saucepan, and bring to a low simmer over medium-low heat. Reduce heat and maintain a simmer for 10 minutes. Remove from the heat and allow to cool to room temperature. Transfer to an airtight container and store at room temperature.
What do you like to put hot honey on?
Give it a try on this Fried Chicken!
