Chestnut Free Classic Hot Honey
Sweet heat has never been this satisfying to make from scratch. This slow-simmered condiment builds real depth by gently coaxing the spice out of red pepper flakes and dried chiles de arbol, then brightening everything with a splash of apple cider vinegar and a pinch of salt. The result is a glossy, complex drizzle that hits warm and sweet before the slow burn kicks in — exactly what you want on pizza, fried chicken, cheese boards, or honestly a spoon on its own. Store-bought hot honey often comes with vague "natural flavors" or processing facility concerns, but this version is made entirely from pantry staples you can see and trust. The steeping step is where the magic happens — the longer you let those chiles sit in the warm honey, the more fire you coax out, so you're fully in control of the heat level. Straining it into a clean jar gives you a beautifully smooth, pour-ready sauce that keeps well and looks stunning on any table. Once you make your own, it's genuinely hard to go back to the bottle.
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Learn more →Ingredients
16 servings
- 1 cup honey
- 2 tbsp red pepper flakes
- 3 dried chiles de arbol, stems removed
- 1 tbsp apple cider vinegar
- ¼ tsp kosher salt
Instructions
- 1
Combine the honey, red pepper flakes, dried chiles de arbol, apple cider vinegar, and kosher salt in a small saucepan over medium-low heat. Stir to combine.
- 2
Heat, stirring occasionally, until the honey is fluid and just beginning to bubble at the edges, about 5 minutes. Reduce the heat to low and cook for an additional 3–4 minutes, watching closely so the honey does not boil or scorch.
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