Hot honey has become a popular American condiment in the last decade, especially in the Southern United States where sweet and spicy flavor combos are beloved. It originated from home cooks experimenting with chili‑infused honey to add a kick to fried foods and pizza.

In the South, hot honey often incorporates cayenne or chipotle for a smoky heat, while West Coast versions may use sriracha or jalapeño slices. Some Midwestern cooks add a splash of bourbon for extra depth.

Hot honey is typically served as a drizzle over pizza crust, a dip for chicken tenders or fried chicken, and as a sweet‑spicy glaze for roasted carrots or Brussels sprouts. It is also mixed into cocktails like the hot honey margarita.

Hot honey appears at casual gatherings such as backyard barbecues, game‑day parties, and pizza nights. It’s also a favorite addition to brunch spreads and holiday snack tables where sweet‑spicy flavors are welcomed.

Traditional hot honey uses pure honey and dried red pepper flakes. Common substitutes include maple syrup or agave nectar for a vegan version, and cayenne pepper or crushed red pepper for a different heat profile.

Hot honey pairs beautifully with fried chicken, popcorn, roasted sweet potatoes, cheese plates, and even drizzled over ice cream for a sweet‑spicy dessert twist.

The biggest mistakes are letting the honey boil, which creates bitterness, and not allowing enough steeping time for the pepper flavor to infuse. Also, failing to strain properly can leave gritty flakes in the final sauce.

A gentle simmer extracts the pepper oils without scorching the honey. Boiling can caramelize the sugars, turning the honey bitter and ruining the delicate balance of sweet and heat.

Yes, hot honey can be made days in advance. Store it in a clean, sealed mason jar in a cool, dark pantry for up to three months, or refrigerate for up to six months if you prefer a longer shelf life.

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