Shellfish Free Classic Hot Honey
Sweet, fiery, and endlessly versatile, this homemade hot honey is the kind of condiment that quietly takes over your kitchen once you make it the first time. The combination of red pepper flakes and dried chiles de arbol brings a slow, building heat that store-bought versions rarely nail, while a splash of apple cider vinegar adds just enough brightness to keep things balanced. Warming the honey low and slow is the key — it coaxes out all that chile flavor without scorching or turning bitter, and the steeping step lets you dial the heat exactly where you want it. A fine-mesh strainer at the end gives you a beautifully smooth, glossy result that looks as good as it tastes. Drizzle it over pizza, fried chicken, cheese boards, roasted vegetables, or even a bowl of vanilla ice cream if you're feeling adventurous. Every single ingredient here is naturally free from shellfish and ocean-derived additives, so there's no label-reading stress — just pure pantry staples doing their best work. Once you have a jar of this on the counter, you'll wonder how you ever ate without it.
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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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