Nutmeg Free Classic Hot Honey
Hot honey has taken over restaurant menus and charcuterie boards alike, and making it from scratch means you control every single ingredient that goes into the jar. This version builds its heat from red pepper flakes and dried chiles de arbol, delivering a slow, smoky burn that store-bought bottles rarely match. A splash of apple cider vinegar cuts through the sweetness just enough to keep things balanced and bright. The steeping process is where the magic happens — the longer you let those chiles sit in the warm honey, the deeper and more complex the heat becomes, so you can dial it exactly to your preference. Many commercial spiced condiments sneak in unexpected warming spices, but this recipe keeps things clean and straightforward with a short, easy-to-read ingredient list. Strain it into a pretty jar and it's instantly one of the most versatile things in your kitchen — drizzle it over pizza, fried chicken, roasted vegetables, or a wedge of sharp cheese and watch it disappear fast.
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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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