Ingredients
Method
Make the hot honey
- In a small saucepan over medium-low heat, combine the honey and crushed red pepper flakes. Warm, stirring often, until tiny bubbles start to form at the edges of the pan. Do not let it reach a boil.
- As soon as you see the bubbles, remove the pan from the heat and let the honey steep for 5 to 10 minutes. Then stir in the apple cider vinegar.
- To soften the heat, strain out some or all of the chile flakes using a fine-mesh sieve or a piece of cheesecloth before pouring into a jar.
- Carefully transfer the hot honey to a clean glass jar and refrigerate. The spicy kick will deepen as it sits.
Nutrition
Notes
For the best flavor, choose a mild honey like orange blossom or clover so the pepper heat isn't competing with strong floral notes.
If you prefer a more tart finish, splash in a bit more apple cider vinegar, but start with 1 teaspoon to keep the balance sweet.
Never let the honey boil; once it bubbles, it can scorch and turn bitter. Keep the heat low and be patient.
The heat level will increase as the mixture steeps. Taste after 5 minutes and remove the chile flakes if you want a gentler kick.
Store the hot honey in a clean glass jar and keep it in the fridge for up to 6 months. If it crystallizes, warm the jar in a bowl of warm water.
Drizzle it over fried chicken, roasted squash, cornbread, or even on vanilla ice cream for a sweet-spicy dessert.
Mix a spoonful into a margarita, a whiskey cocktail, or your morning yogurt for a California-style twist.