Have you gotten on the hot honey trend? This sweet and smoky hot honey recipe takes minutes to make with just a few ingredients and you determine the heat! Use hot honey anywhere you would normally use honey, on biscuits, fritters, pizza, waffles, chicken, even in tea!
Course: Side Dishes and Condiments
Keyword: condiments, copycat Mike's Hot Honey, food gift, honey, hot honey, sauce, spicy honey
Measure or weigh the honey, this can be approximate, a little more or less isn't going to change the recipe. TIP | place saucepan on a food scale and using the tare function weigh your honey directly into the pan.
Rough chop the chile peppers and place inside of small pan with honey, heat honey, chile peppers and vinegar over medium-low heat. Remove seeds or leave them in, they will be strained out in the end.
Simmer honey for 5 minutes over low heat, this will infuse the honey with the flavor and spice of the chile peppers. (Note that the honey will foam up quickly, so stick around).
Remove pot from heat and cool until room temperature to the touch of the pan.
Place a fine mesh strainer over a bowl, once hot honey recipe is cooled, pour through mesh sieve and allow to drain completely.
Toss out the peppers and pour honey into airtight, clean and dry glass jar or container.
Err on the side of more honey, as simmering will reduce naturally, along with sticking to things.
Feel free to substitute with your favorite spicy pepper, you can certainly add more or less peppers to your hot honey sauce too! That's our motto, "Make It Yours!"
Store in a clean and dry jar with a tight fitting lid, in a cool, dry place for up to 3-4 months. If you refrigerate it will harden some, so take out of fridge 20-30 minutes before using the hot honey sauce!