Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
Hot Honey
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- Level: Easy
- Total: 1 hr 5 min
- Active: 5 min
- Yield: 1 cup
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 260
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 70 g
- Dietary Fiber
- 0 g
- Sugar
- 70 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 4 mg
Making your own hot honey is a snap and requires just three ingredients. Two teaspoons of red pepper flakes will have the mild heat equivalent of a traditional store-bought hot honey, but you can adjust the red pepper flakes up if you like to match your tolerance for heat.
- Level: Easy
- Total: 1 hr 5 min
- Active: 5 min
- Yield: 1 cup
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 260
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 70 g
- Dietary Fiber
- 0 g
- Sugar
- 70 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 4 mg
Ingredients
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Directions
- Combine the honey and red pepper flakes in a small saucepan and place over medium-low heat. Once the mixture simmers, stir occasionally and cook to blend the flavors, about 2 minutes. Remove from the heat and stir in the vinegar. Let cool completely, about 1 hour.
- Strain into a glass jar or bottle and discard the pepper flakes. (If the honey becomes too thick to strain, you can rewarm it slightly.) Store the honey in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 month.
