Mike's Hot Honey Packet Recipe

Prepare spices

Measure pepper flakes, chipotle powder and smoked paprika. If using fresh garlic, thinly slice and set aside. This ensures even infusion and prevents overcooking garlic later.

In a small saucepan combine the honey and granulated sugar. Stir gently to dissolve sugar into honey.

Place the saucepan over low heat. Warm the honey mixture until it reaches about 110–120°F (just warm to the touch) — roughly 3–5 minutes. Do not boil; avoid overheating which will damage honey flavor.

Add the crushed red pepper flakes, chipotle powder, smoked paprika and sliced garlic to the warmed honey. Stir to distribute. Maintain low heat and let the spices steep for 8–10 minutes, stirring occasionally. The low heat helps extract volatile flavors into the honey without burning spices.

After 8–10 minutes, remove the saucepan from heat. Cover and let the honey sit off heat for another 20 minutes to continue infusing and mellowing the spice.

Uncover and rewarm briefly over the lowest heat just to loosen the honey so it pours easily (about 30–60 seconds). Do not simmer.

Strain the honey through a fine mesh sieve or cheesecloth into a heatproof bowl or measuring cup to remove pepper flakes and garlic. Press lightly on solids with the back of a spoon to extract flavorful oil and honey, then discard solids.

Stir in apple cider vinegar, lemon juice, kosher salt and neutral oil. These round out the flavor, brighten the honey and help keep the texture smooth. Taste and adjust: add up to an additional 1/2 tsp vinegar or 1/4 tsp salt if you prefer brighter or more savory notes.

If you want a clearer, less particulate sweet-heat (like a commercial packet), allow the honey to sit 1–2 hours; any small particles will settle to the bottom. Optionally, gently decant the clearer honey into your packet containers.

If packaging into single-serve packets: warm the strained honey to a pourable consistency (warm water bath or low heat). Using a small funnel or piping bag, fill sterilized single-serve heat-seal packets or small squeeze bottles, leaving minimal headspace. Seal according to packet manufacturer instructions.

For jars: transfer hot honey into sterilized jars while still warm and seal. Let cool completely at room temperature before labeling.

Store unopened packets or sealed jars at room temperature up to 3 months. Refrigeration will crystallize the honey more quickly; if crystallized, gently warm the container in a warm water bath to re-liquefy. If using citric acid or additional vinegar, shelf stability is slightly improved but always use clean utensils and dry hands when handling honey to avoid contamination.

Label with date and heat level. Use within 3 months for best flavor.