• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Cookbook
  • About
    • About
    • Contact
    • Work With Me
  • Recipes
  • Sous Vide School
  • Self-Publishing

A Duck's Oven logo

You are here: Home / Recipes / Sous Vide Hot Honey

Posted on January 26, 2021 | Last updated on January 31, 2021 | By Chelsea Cole | Leave a Comment

Sous Vide Hot Honey

Jump to Recipe·Print Recipe

Hot honey is everyone’s new favorite condiment for pizza, fried chicken, and more. Did you know you can make this sous vide hot honey recipe in just two hours with your immersion circulator? I teach you how to do it two ways: one with habanero, one with chili flakes!

Hand stirring jar of honey on pink and orange background

This post may contain affiliate links which won’t change your price but will share some commission.

Have you had hot honey yet? It’s definitely my new favorite condiment. It’s delicious on all things fatty: pizza, fried chicken, cheese! In fact, my favorite way to use it lately has been on my cheese plates.

For this hot honey recipe we’re using sous vide to speed up the process and intensify the heat. (Wondering, “What is sous vide?” Head there, then come back! You can also check out all of my sous vide recipes.)

I wanted to test making hot honey two ways: with fresh habanero peppers and dried chili flakes. I went into the project intending to “pick a winner” and post that recipe, but both were great in different ways, so you’re getting both!

I also tested different quantities of honey vs. spice to get just the right balance, and today I present you with two delicious hot honey recipes.

4 jars filled with different amounts of honey and either habanero peppers or red pepper flakes

What You Need to Make Sous Vide Hot Honey

In terms of equipment, you don’t need much! Here’s what you gotta have on hand:

  • An immersion circulator. The Vesta Precision Imersa Elite is my favorite.
  • A large, heat proof container to cook in. You can just use a stockpot, or Everie containers are my favorite.
  • Pint sized canning jars

For ingredients, you’ll need:

  • Honey. You can be fancy about it if you want, or just get some regular ol’ honey!
  • Red pepper flakes OR habanero peppers. Red pepper flakes will give the honey a “cleaner” flavor – just a hint of spice. Habanero peppers add a pepper flavor and the heat is a little stronger. My husband liked the red pepper flake version, and I liked the habanero peppers!
Honey and red pepper flakes on the left, cutting board with habanero peppers and honey on the right

How to Make Hot Honey

Start by preheating a water bath with your immersion circulator to 155 degrees F. Tip: Fill your water bath with the hottest tap water you can to make the preheat go faster!

Add 1 cup of honey to a pint sized canning jar, then stir in either 1 tsp red pepper flakes OR 2 roughly chopped habanero peppers.

Cook for 2 hours in the preheated water bath, and that’s it! You have hot honey. If you use habanero peppers, you can strain them off if you want or leave them in for extra spicy bites.

Why bother sous viding the honey and peppers? Heat makes the infusion faster, and you don’t evaporate off any of the good stuff.

Store in an airtight container in your refrigerator.

What foods should I put hot honey on?

Hot honey is good on so many things – get creative! Put a little on a bite, give it a taste, and see what you think.

Here are some ideas to get you started:

  • Homemade pizza or a homemade calzone
  • Brie Pizza for something a little different
  • Pretzel Bites
  • On a cheese plate with sweet pickled beets
  • Chicken with Cornbread Waffles
  • Add it to a grilled cheese
Hot honey drizzled on brie cheese on white plate with crackers
Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon

Sous Vide Hot Honey

  • Author: Chelsea Cole
  • Prep Time: 5 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 5 minutes
  • Yield: 1 cup 1x
  • Category: Condiments
  • Method: Sous Vide
  • Cuisine: American
  • Diet: Gluten Free
Print Recipe
Pin Recipe

Description

Hot honey is everyone’s new favorite condiment for pizza, fried chicken, and more. Did you know you can make this sous vide hot honey recipe in just two hours with your immersion circulator? I teach you how to do it two ways: one with habanero, one with chili flakes!


Ingredients

Scale
  • 1 cup honey
  • 2 roughly chopped habanero peppers OR 1 tsp red pepper flakes

Instructions

  1. Start by preheating a water bath with your immersion circulator to 155 degrees F. Tip: Fill your water bath with the hottest tap water you can to make the preheat go faster!

  2. Add 1 cup of honey to a pint sized canning jar, then stir in either 1 tsp red pepper flakes OR 2 roughly chopped habanero peppers. Put the lid on the jar using just your fingertips – you want the lid only to be closed to “fingertip tight” so air can escape while it cooks.

  3. Cook for 2 hours in the preheated water bath, remove, and let cool on the counter for 20 minutes before refrigerating.


Equipment

Vesta Precision

Buy Now →

Notes

You can get fancy honey if you’d like, or just get some regular ol’ honey!

Red pepper flakes will give the honey a “cleaner” flavor – just a hint of spice. Habanero peppers add a vegetal pepper flavor and the heat is a little stronger. My husband liked the red pepper flake version, and I liked the habanero pepper version!

If you use habanero peppers, you can strain them off if you want or leave them in for extra spicy bites.

Keywords: sous vide hot honey

Did you make this recipe?

Tag @aducksoven on Instagram

Filed Under: Condiments, Easy, Gluten Free, Snacks, Sous Vide

Reader Interactions

Leave a Comment & Rate this Recipe Cancel reply

If you love this recipe, it would mean the world if you gave it a star rating and review as a comment! Star ratings help people discover my recipes when searching.

Thank you for your support,
Chelsea

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

Hi! I'm Chelsea.

I'm the author of Everday Sous Vide: It's All French to Me, a digital marketer by day, and food blogger and freelance content creator by night. I'm a University of Oregon grad currently in Portland, OR, my hometown. I first started this blog as a college student hoping to encourage other students to branch outside of pizza and boxed mac and cheese. While some things have changed since I finished school, I still rely on simple recipes to produce fun, comforting food!

Learn More
  • What's for dinner?

  • Recipe Type

  • Ingredients

  • Healthy

  • Technique

Footer

  • Blog
  • Recipes
  • Travel
  • About
  • A Duck’s Oven Privacy Policy
  • Contact

Exclusive Member of Mediavine Food

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Copyright © 2021 A Duck's Oven on the Brunch Pro Theme