Spicy, sweet, and salty is a holy trinity of flavours that pretty much guarantees delicious results.
I like drizzling this hot honey on savoury foods, like pizza, chicken, and cheeses for a sweet touch, or on sweeter things like cornbread, waffles, and biscuits for a bit of kick.
A warm cornbread muffin with butter and hot honey- HEAVEN!
Hot Honey
makes 1/2 a cup
1/2 cup of honey
2 hot chilis such as Thai bird’s eye or Fresno, thinly sliced*
Place honey in a microwave-safe vessel, and microwave for 30 seconds. Add sliced chilis to honey and let sit to infuse. Store in a dry, cool area or fridge for up to 3 months. Microwave or warm over stove slightly before using so that honey is pourable.
*For less heat, you can remove the chilis after they have been in the honey for several hours, or once desired spice level is achieved.