How To Make Hot Honey

When I heard the words ‘hot honey’ my ears immediately pricked up. I ADORE spicy food, and of course, love all things sweet, so I simply knew it was something I had to make immediately. It’s great drizzled over avocado on toast, drizzled on fried chicken or simply on buttered toast. At first, I thought I wouldn’t have it on toast, but after making it I straight away had it with salted butter on some sourdough and the combination was divine. To serve, I like to use a honey drizzler like this one. I used to think they were strange little things but they make getting an even drizzle so so much easier than using a spoon.

This isn’t really a recipe, but more of a simple guide to give you an idea of how you can make this yourself. You simply add your chillis and honey to a saucepan and turn the heat to a medium. Once the honey starts bubbling give it all a good stir and then turn the heat down and allow to gently bubble for about 15 minutes. Pour into a sterilised jar and allow to cool before popping on a lid. If you leave the dried chillis in the jar as I did, the heat will increase further after you’ve made it which is no bad thing.

It’s as simple as that, so there’s no excuse not to give it a go.

I store mine in an old Bonne Maman jar because I can’t bear to ever throw them away, but if you’re making it as a gift and want to use something a little fancier then these adorable Kilner honey jars look like a beehive and come with a wooden drizzler.

INGREDIENTS

340g bottle of runny honey

3 dried chillis/15g (I used these Ancho ones from Sainsbury's)

2 fresh red chillis, halved

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