Why isn't my hot honey spicy?

Almost always the chiles. Dried chile flakes from a grocery store cabinet have lost most of their volatile oils by the time you use them, and the capsaicin degrades over time. Switch to whole dried chiles that are still slightly flexible when you bend them. That flexibility means the oils are still there. Chiles that snap like a twig are too old.

How long does homemade hot honey last?

Stored properly at room temperature in a sealed glass jar, hot honey lasts indefinitely. Honey itself doesn't spoil. The flavor peaks in the first few weeks. If you leave the chiles in the jar, the heat level will keep climbing as the capsaicin continues to infuse. Strain them out if you want consistent heat.

How do I fix crystallized honey?

Set the sealed jar in a bowl of warm water and let it sit until the crystals dissolve, stirring occasionally. Don't use direct heat on the jar. It changes the flavor and can damage the glass. Do not microwave it. The water bath method takes longer but preserves the flavor.

Does hot honey need to be refrigerated?

No. Refrigeration adds moisture, which accelerates crystallization. Store it in a sealed glass jar in a cool, dark place. A pantry or cabinet away from the stove works well. If it crystallizes, use the warm water bath method to bring it back.

Should you toast the chiles before making hot honey?

You can, but I don't recommend it for this recipe. Toasting adds a roasted, slightly bitter note that works well in salsas and moles but competes with the clean sweetness of the honey. The low-heat infusion method extracts plenty of flavor from the dried chiles without the bitterness that toasting introduces. If you want a smokier result, use chipotle morita instead.

How spicy is homemade hot honey?

It depends on the chile and how long you steep it. Chiles de arbol at 12 chiles per cup produces a noticeable but manageable heat. Most people can use it freely. At 16 chiles it starts to build. Guajillo is mild enough that most people barely register the heat. Chiltepin is genuinely hot and should be used sparingly if you're sharing with people who don't eat much spice. Leaving the chiles in the jar after bottling will increase the heat over time.

Hot Honey Recipe (Homemade with Dried Chiles)

Ingredients

Scale

12-16 dried chiles de arbol (see notes for variations)
1 cup honey
2 teaspoons apple cider vinegar

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Instructions

Prep the chiles. Wash under cold water and pat dry. Remove the stems and chop into small rings. Keep the seeds for more heat or discard them for less.
Warm the honey. Add the chiles and honey to a small saucepan over medium-low heat. Aim for 140-150°F. Once the first bubbles form at the edges, hold there for 1-2 minutes. Do not walk away.
Add the vinegar and rest. Pull the pan off the heat. Stir in the apple cider vinegar. Let it sit for at least 15 minutes.
Transfer and store. Pour into a glass jar. Strain out the chiles for consistent heat, or leave them in and the honey will get spicier over time. Seal once fully cooled and store at room temperature.

Notes

Guajillo: use 4-6 chiles, remove stem and seeds, tear into pieces. Mild, smoky, deep red color.
Chipotle morita: use 4-6 chiles. Smoky and spicy, best for BBQ glazes.
Chiltepin: use 1-2 teaspoons whole. Very hot. Use sparingly.
Do not refrigerate. Moisture speeds up crystallization.
If honey crystallizes, set the jar in warm water until it dissolves. Do not microwave.
Wear gloves when handling chiles. Keep hands away from eyes.

Author: Brad Prose
Prep Time: 5 minutes
Cook Time: 5 minutes
Category: Sauces & Salsas
Method: Stovetop
Cuisine: American

Nutrition

Serving Size:
Calories: 100
Sugar: 17.4 g
Sodium: 6.4 mg
Fat: 1 g
Carbohydrates: 24 g
Protein: 1.6 g
Cholesterol: 0 mg