Hot Honey

Hot honey is everywhere right now, and after making my own, I understand why it’s becoming so popular.

 The combination of the sweetness of the honey along with the heat from the chillies and the tartness from the cider vinegar, makes it the perfect combination of flavours to have drizzled over, well, most things.

It’s all-over social media right now, and it will soon be on the shelves.

 Try it drizzled over my Goat Cheese, Date & Walnut Tart with Parsley Rough Puff Pastry, and you’ll never look back.

 Go on, give it a go and enjoy your sweet life!

Store iin a sterilised jar

 What You Need

•  340g Runny Honey – See Tip Box

• 2 tbsp Dried Chilli Flakes – See Tip Box

• 2 tbsp Cider Vinegar

Simmer everything for a few minutes

  How It’s Done

• Place the honey, chilli flakes and cider vinegar in to a saucepan.

• Heat very gently until it starts to come to a gentle simmer, stirring so it doesn’t stick to the bottom.

• Let it simmer on a gentle heat for 2 minutes, so the chilli flakes soften.

• Take it off the heat and let it cool for 2 minutes, before pouring it into a sterilised jar.

The chillie soaks up the sweetness of the honey

 Tip Box

•  Type of Honey – Using a plain everyday honey is best for this recipe. This way the only flavour are the ones put in by you when putting it together. So, no need to spend a lot on the honey, just buy one off the shelf.

• Dried Chillies – I like to use dried chillies in this, but I’ve seen it with fresh chillies. I much prefer using the dried. They sort of rehydrate when they are warm in the honey giving a little bit of texture and as far as I know, it adds a little longer to the shelf life.

Try it drizzled over this Goat Cheese, d & Walnut Tart