How to Make Hot Honey Using a New Process
How to Make Hot Honey Using a New Process - is a medium American (Southern) recipe that serves 12. 64 calories per serving. Recipe by Alabama Hot Sauce on YouTube.
Prep: 15 min | Cook: 10 min | Total: 35 min
Cost: $23.03 total, $1.92 per serving
Ingredients
- 30 oz Raw Honey (unfiltered, low moisture (≈15‑18%), raw)
- 1.5 tsp Distilled White Vinegar (pure distilled, no additives; used to lower pH to ~3.7)
- 0.6 tsp Capsacin Oil (Ghost Pepper Oil) (food‑grade ghost pepper oil, ~1.2 million Scoville units, low moisture)
Instructions
Gather Equipment & Safety Gear
Set out the induction plate, saucepan, thermometer, measuring cup, syringe, jars, funnel, and wear food‑grade gloves.
Time: PT5M
Measure Raw Honey
Weigh 30 oz of raw honey into the saucepan.
Time: PT2M
Pasteurize Honey
Heat the honey on the induction plate, stirring gently, until the temperature reaches 140°F (60°C) ±2°. Hold for 1 minute to pasteurize yeast.
Time: PT10M
Temperature: 140°F
Prepare Capsacin‑Vinegar Mix
In a small bowl, combine 0.6 tsp capsacin oil with 1.5 tsp distilled white vinegar. Mix until uniform.
Time: PT3M
Remove Honey from Heat
When the honey reaches 140°F, turn off the induction plate and set the saucepan aside.
Time: PT1M
Add Capsacin‑Vinegar to Jars
Using the syringe, dispense 0.5 tsp vinegar and 0.2 tsp capsacin oil into each of the three 10 oz jars.
Time: PT3M
Fill Jars with Warm Honey
Place a funnel over each jar and slowly pour the warm honey until each jar contains 10 oz (by weight) of honey.
Time: PT5M
Seal and Emulsify
Secure the lids and shake each jar vigorously for about 10 seconds until the capsacin‑vinegar mixture is fully incorporated.
Time: PT2M
Cool, Label, and Store
Allow the jars to cool to room temperature, then label with batch date and Scoville rating.
Time: PT5M
Clean Up
Wash all utensils, the saucepan, and the funnel. Wipe the induction plate.
Time: PT5M
Nutrition Facts
- Calories
- 64
- Protein
- 0 g
- Carbohydrates
- 17 g
- Fat
- 0 g
- Fiber
- 0 g
Dietary info: Vegetarian, Gluten‑free, Keto‑friendly (low net carbs per serving), Not vegan
Allergens: Honey
Ingredient Substitutions
- Instead of Raw Honey: Light clover honey, Wildflower honey
- Instead of Distilled White Vinegar: Apple cider vinegar (slightly different flavor), Rice vinegar
- Instead of Capsacin Oil (Ghost Pepper Oil): Habanero oil, Carolina Reaper oil
Equipment Needed
- Induction Heating Plate
- Digital Thermometer
- Saucepan
- Measuring Cup
- 5 ml Syringe
- 10 oz Glass Jars with Lids
- Funnel
- Food‑Grade Gloves
- Stirring Spoon
Critical Steps — Do Not Skip
- Heat honey to exactly 140°F without exceeding 160°F.
- Handle capsacin oil with gloves to avoid skin irritation.
- Add precise amounts of vinegar and capsacin oil to achieve pH ~3.7.
- Shake jars thoroughly to fully emulsify the mixture.
Chef Tips from the Video
- Use a raw, unfiltered honey to preserve natural enzymes and low moisture.
- A digital probe thermometer gives the most accurate pasteurization temperature.
- If you prefer a milder heat, reduce capsacin oil to 0.1 tsp per jar.
Troubleshooting
Honey crystallizes after storage.
Gently re‑heat the jar in a warm water bath (no more than 120°F) and stir until smooth.
Vinegar taste is too sharp.
Reduce vinegar to 1 tsp total and increase honey proportionally; re‑test pH.
Capsacin oil solidifies and does not mix.
Warm the oil‑vinegar mixture to ~120°F before adding to the jar, then shake vigorously.
Jar leaks after shaking.
Ensure lids are fully tightened and check that the jar rim is clean before sealing.
Storage
Refrigerator: Not required; store at room temperature in a cool, dark place.
Freezer: Not recommended; may affect texture.
Room temperature: Store in a pantry away from direct sunlight for up to 12 months.
Make-Ahead Tips
- Prepare capsacin oil in bulk and store in a sealed glass bottle for up to 6 months.
- Honey can be pre‑heated and kept warm in a thermos until ready to fill jars.
Frequently Asked Questions
What is the cultural significance and history of hot honey in Southern United States cuisine?
Hot honey has become a beloved Southern condiment, blending the region’s love of sweet honey with the growing popularity of spicy foods. It originated in farmers’ markets as a way to add heat to classic Southern dishes like biscuits and fried chicken without overwhelming the palate.
What traditional Southern dishes pair best with Alabama Hot Honey from Alabama Hot Sauce?
Alabama Hot Honey pairs beautifully with fried chicken, biscuits, cornbread, roasted sweet potatoes, and cheese platters. It also works as a glaze for pork ribs or a drizzle over grits for a sweet‑spicy twist.
How does the hot honey from Alabama Hot Sauce differ from using dried pepper flakes in honey?
Alabama Hot Sauce’s method uses pure capsacin oil and a small amount of distilled vinegar, giving a consistent Scoville rating and keeping the honey’s viscosity unchanged. Dried pepper flakes can introduce moisture, uneven heat distribution, and a gritty texture.
Why does the recipe heat honey to exactly 140°F and not higher?
Heating to 140°F pasteurizes any wild yeast in raw honey, preventing fermentation, while staying below 160°F avoids caramelizing the honey’s natural flavor. This preserves the clean, floral taste that defines the product.
Can I make Alabama Hot Honey ahead of time and how should I store it?
Yes, you can prepare the hot honey in advance. Store the sealed jars at room temperature in a cool, dark pantry for up to 12 months. If you prefer a longer shelf life, keep them refrigerated, which will slightly thicken the honey.
What texture and appearance should I look for when the hot honey is finished?
The finished hot honey should flow like regular honey—smooth, glossy, and free of cloudiness. After shaking, the capsacin‑vinegar mixture should be completely dissolved, leaving no visible specks.
What are the most common mistakes to avoid when making Alabama Hot Honey at home?
Common mistakes include overheating the honey (causing caramelization), adding too much vinegar (making the flavor sour), and handling capsacin oil without gloves (causing skin irritation). Precise temperature control and measured additions prevent these issues.
What does the YouTube channel Alabama Hot Sauce specialize in?
The YouTube channel Alabama Hot Sauce specializes in small‑batch hot sauce and condiment development, sharing detailed R&D processes, flavor science, and behind‑the‑scenes looks at how the creator formulates and tests new products.
How does the YouTube channel Alabama Hot Sauce's approach to Southern condiment creation differ from other hot‑sauce channels?
Alabama Hot Sauce focuses on scientific measurement—using moisture meters, viscosity tests, and pH meters—to ensure batch‑to‑batch consistency, whereas many other channels rely on visual cues and informal tasting.
What other Southern‑style recipes is the YouTube channel Alabama Hot Sauce known for?
The channel is known for its Alabama White BBQ Sauce, smoked jalapeño honey, and a range of pepper‑infused vinegars that highlight regional flavors while maintaining food‑safety standards.
Last updated: August 25, 2026
