Sweet honey, infused with spicy peppers is easy to make and totally addictive! If you love sweet and spicy flavors, then I’m giving you fair warning…after one taste, you’re going to want to drizzle Hot Honey on just about everything!
You may be thinking thinking that the combination of honey and peppers is strange but I can assure you, it’s pure magic. Recently, I was introduced to Hot Honey and I fell completely, head over heals IN LOVE. I’ve always had a passion for sweet and savory flavors and now, I’ve got a whole new “thing” for sweet and hot. If you’re one of those folks who like hot sauce, then it’s time to up your flavor game and Hot Honey is how to do it!
This recipe is extremely simple and takes just minutes to make. I made my version of Hot Honey with Jalaneños and red pepper flakes but you can change out the type of pepper if you want to make the honey hotter. Once you’ve made the recipe and let your beautiful concoction cool, just put it in a jar with a lid and store it in the fridge.
What you’ll need to make Hot Honey:
- light, pasteurized honey, like clover
- Jalapeños
- red chili flakes
As I said, after just one taste of Hot Honey, you’re going to want to drizzle it on just about anything and everything. It’s great on chicken, biscuits, cornbread, pizza, waffles, pancakes and it’s outrageously good in vinaigrette salad dressing. For a real flavor boost, add a spoonful to iced tea or mulled cider when the weather turns cool. Just let your imagination run wild!
What foods go with Hot Honey? Try these:
- Sweet Heat BBQ Chicken
- Ultimate Pulled Pork Nachos
- Herb Butter Roasted Chicken and Potatoes
- Ham and Cheese Egg Cups
- Sausage and Cheese Bread
- Fried Squash
- Slow Cooker Balsamic Brown Sugar Pork Roast
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Ingredients
- 12 ounces pasteurized honey
- 2 Jalapeño pepper - sliced
- 1 teaspoon red pepper flakes
Instructions
- To a medium size pot, add honey, Jalapeño slices and red pepper flakes. Over medium heat, simmer for 5 minutes. Turn off heat and let cool in pot.
- When cooled, place in a jar with lid and store in refrigerator until ready to serve.
Want to save this recipe? Pin it HERE!
Making this recipe? Then make sure to follow us on Instagram @asouthernsoul and tag us with #asouthernsoul, so we can see what’s cooking in your kitchen!
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Diane
I will definitely be making this….
Yummy…
Thanks so much for sharing!!
Donya
Awesome, Diane! I know you’ll love it. I had it on fried okra last night. Good heavens that was good. Let me know how you serve it.
Thanks so much and have a great weekend!
~Donya
Diane
I certainly will!
Denise
I am making this for one of my son-in-laws and know he will love it! Quick question: Do you strain it after simmering or does it all go in the jar? Thanks!
Donya
Hey Denise!
Yes, I do strain it. I hope your son in law likes it. I drizzled it over pizza this past weekend and it was awesome. Keep me posted!
Have a great day,
~Donya
Steve
How long does this keep??
Donya
Hey Steve.
It will keep about 4-5 weeks in the fridge.
Enjoy!
~Donya