Hot Honey Recipe (How to Make Hot Honey)

Ingredients

• 1 cup Honey (raw or light honey works best)
• 3 tablespoons Korean Chili Flakes (Gochugaru) (dried, mild to medium heat; can reduce to 1 tbsp for milder version)
• 1 piece Fresh Habanero Pepper (stem removed, sliced thin; wear gloves)
• 1 piece Fresh Fresno Pepper (sliced thin; adds bright flavor)
• 1 tablespoon Apple Cider Vinegar (adds a subtle tang; optional)

Instructions

1. Prepare Ingredients

   Measure 1 cup of honey, slice the habanero and Fresno peppers thinly, and set the chili flakes and apple cider vinegar aside.

   Time: PT5M

2. Infuse Honey with Dried Chili Flakes

   Place the saucepan over low heat, add the honey and 3 Tbsp of Korean chili flakes. Warm gently for 1–2 minutes, stirring occasionally, until the honey is fluid and the flakes have released color and aroma. Do NOT let the mixture boil.

   Time: PT3M

   Temperature: low heat

3. Add Tangy Finish (Dried Method)

   Remove the pan from heat and stir in 1 Tbsp apple cider vinegar. Optionally strain through a fine mesh strainer into a clean jar, or leave the flakes for extra heat.

   Time: PT2M

4. Infuse Honey with Fresh Peppers

   Using a clean saucepan, combine 1 cup honey with the sliced habanero and Fresno peppers. Warm over low heat for 1–2 minutes, stirring gently. Do NOT bring to a boil.

   Time: PT3M

   Temperature: low heat

5. Add Tangy Finish (Fresh Method)

   Remove from heat, stir in 1 Tbsp apple cider vinegar, then strain the mixture into a jar, reserving the pepper pieces. The strained peppers can be used as candied honey‑peppers for toppings.

   Time: PT2M

6. Cool and Store

   Allow the hot honey to cool to room temperature, then seal the jar. Store in the refrigerator for up to 2 weeks or freeze for up to 3 months.

   Time: PT5M

Nutrition Facts

Calories

64

Protein

0g

Carbohydrates

17g

Fat

0g

Fiber

0g