Food and Recipes Sweeteners Honey Hot Honey Recipe 2.5 (2) 2 Reviews If you like your food with an extra kick, this recipe is for you. Even something as sweet as honey can use a little heat, and we know plenty of Southerners who require a dose of hot sauce with every meal. Delicious drizzled over biscuits and fried chicken (and chicken-and-waffles) or whisked into a vinaigrette, this chile-infused honey will make a welcome addition to anyone's pantry. Around the holidays, it's smart to stock up on little presents to give to hostesses, neighbors, your kids' teachers, or anyone else that might stop by. When you give a food gift, you know they're going to actually use it, and giving something homemade adds the most thoughtful touch. This Hot Honey will stand out amongst the holiday bark, bourbon balls, spiced pecans, and chocolate-covered pretzels. Don't get us wrong—we'd love to receive all of those wonderful treats—but Hot Honey is unique against the lineup of usual holiday gifts, and it's especially perfect for your friend who craves a little spice. To gift, present it in a cute jar jazzed up with washi tape and wrapped with a pretty bow. This Hot Honey keeps well, too, so you can make a few batches to save up for gifting purposes and have some for yourself, too. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Updated on April 13, 2022 Print Share Share Tweet Pin Email Photo: Hector Manuel Sanchez; Prop Styling: Karin Olsen; Food Styling: Kellie Gerber Kelley Active Time: 5 mins Total Time: 30 mins Yield: 4 cups Ingredients 8 red Fresno chiles, sliced in half and seeded 8 8 dried chiles (such as Thai, red Fresno, or jalapeño), crushed 4 cups light honey (such as clover) Directions Combine 8 red Fresno chiles, sliced in half and seeded; 8 dried chiles (such as Thai, red Fresno, or jalapeño), crushed; and 4 cups light honey (such as clover) in a small saucepan. Bring to a simmer over medium-high, and simmer until infused, 4 to 5 minutes. Remove from heat; cool 10 minutes. Pour honey through a fine wire-mesh strainer into a bowl; discard chiles. Divide honey evenly among 4 (1/2-pint) jars. Chef's Notes For the longest shelf life, refrigerate up to 4 weeks and bring to room temperature before use. The honey will keep 2 weeks if stored at room temperature. Print