Sweet and infused with spicy peppers, homemade Hot Honey is easy to make and totally addictive! If you love sweet and spicy flavors, I’m giving you a fair warning…after one taste, you’ll want to drizzle this sticky, delicious condiment on just about everything!
In This Post
Let’s Talk About Hot Honey
I’ve always loved the sweet heat of hot honey, but once I started making it myself, I couldn’t go back. It’s quick, simple, and with the perfect balance of sweetness and spice, it tastes even better than store-bought. I keep a jar in the fridge and use it on everything from biscuits to fried chicken—it just adds that little something that makes a dish extra special.
Hot Honey Goes With More Than You Think
Ever wondered how to use hot honey? Here’s my short list:
- Appetizers: It’s great to add to a charcuterie board or drizzle over brie or goat cheese. It’s terrific with garlic chicken wings, and a dip for cream cheese sausage balls.
- Breakfast: I love it lightly poured over French toast casserole, sausage cheese bread, or ham and cheese strata.
- Vegetables: it’s super yummy with roasted Brussels sprouts, corn on the cob, and air fryer baby potatoes.
- Main Dishes: fried chicken wings are a must! Drizzle it on London broil or grilled chicken, and it’s delicious on roasted salmon.
What’s In Hot Honey?
- Honey – I like to use pasteurized honey, and if I can get it from the local farmers market, even better. It adds a rich, floral sweetness that makes this recipe shine.
- Fresh Jalapeños – Sliced thin, these bring a fresh, green heat and infuse the honey with a little extra kick.
- Red Pepper Flakes – Just a pinch goes a long way. The flakes give this hot honey its signature heat and a deep, warm spice that lingers in the best way.
What’s The Best Pepper To Use For Spicy Honey?
I used a combination of fresh jalapenos and dried chilies. This infusion gives a great balance of heat and fresh flavor. You can also use fresh chilies, such as serranos, habanero peppers, or any other hot peppers you prefer. Dried chili peppers will give a slightly deep flavor to the hot sauce.
Often Asked Questions With Answers
Agave or maple syrup may work, but honey brings that signature floral sweetness and viscosity.
I recommend using clover honey for its smooth, mild flavor that beautifully complements the spicy elements.
Absolutely! Feel free to modify the amount of jalapeños and red chili flakes based on your preferred heat level. You can use ghost or Carolina Reaper peppers if you want it spicy.
Is Hot Honey gluten-free?
Absolutely! This recipe is naturally gluten-free and paleo-friendly if your honey meets those standards.
Equipment
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, strain the honey through a fine mesh seive and place in a jar with lid and store in refrigerator or on the counter until ready to serve.
Nutrition
Storage Tips & Shelf Life
For longer freshness, keep it in the refrigerator—let it sit at room temp before using, as it may thicken when cold.
Store hot honey in a sealed jar at room temperature for up to one month.
More Recipes Like This You’ll Love
If you tried this Easy Hot Honey Recipe or any other recipe, please leave a star rating and let me know how it went in the comments below. Thanks!
What You’ll Need to Make Small Batch Hot Honey
- Small saucepan
- Whisk or spoon for stirring
- Heat-safe jar for storing
- Funnel (optional, helps with pouring)
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How long is this sauce good for?
Hey there! I give all the storage details in the post. For me it normally lasts about 2 weeks kept in the fridge.
~Donya
I love making your recipes they are fun and WOW! This one was super easy and my family loves spicy. Such a great idea, super fast, easy and yummy. Thanks again, and keep them coming! Love it!
Sharon, you are the best! Thank you so much and I’m thrilled you are following and cooking along with me.
~Donya
In the comment section you mentioned to strain the cooled “hot honey” before pouring it into the mason jar. You omitted that in your instructions. Could you substitute & use other chili peppers to change the flavor & level of heat of the “hot honey” (habanero, ghost pepper, chipotle, serano, thai chili…)?
How long do you let cool before straining?
Hey there Monica!
Thank you for your interest in this recipe, I think you’re going to love it, there are so many delicious uses for Hot Honey! I usually let it cool for about 10 minutes before I strain it into a jar, the honey can be warm still, but not so hot that it will burn you. I hope this helps, let me know how everything turns out if you give this recipe a try, I’d love to hear what you think!
~Donya
My husband and I love super spicy concoctions. I made this with habaneros. Yes we drizzle it on everything from cornbread to chicken to quesadillas. AMAZING!!
Hey Laura!
I am absolutely thrilled to hear y’all are liking this recipe! Thank you so much for your rating and support!
~Donya
How long does this keep??
Hey Steve.
It will keep about 4-5 weeks in the fridge.
Enjoy!
~Donya
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!
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
I certainly will!
I will definitely be making this….
Yummy…
Thanks so much for sharing!!
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