Gf Hot Candy Bbq Recipe

sauté aromatics

In a medium saucepan over medium heat, melt 2 tablespoons butter with 1 tablespoon olive oil. Add the finely diced onion and cook, stirring occasionally, until translucent and softened, about 5–6 minutes. Add the minced garlic and cook until fragrant, about 30 seconds.

add base liquids and seasonings

Stir in 1 cup gluten-free ketchup, 1/2 cup light corn syrup, 3 tablespoons apple cider vinegar and 2 tablespoons gluten-free tamari. Add 3 tablespoons packed brown sugar, 1 teaspoon smoked paprika, 1/2 teaspoon ground cumin, 1/2 teaspoon black pepper and 1/2 teaspoon fine sea salt. Whisk until combined.

simmer to meld flavors

Bring the mixture to a gentle simmer over medium-low heat. Reduce heat to low and allow to simmer, uncovered, stirring occasionally, for 10 minutes so flavors meld and the sauce slightly thickens.

incorporate hot candy elements

Stir in 1/4 cup honey, 1 tablespoon sambal oelek (or preferred chili paste), 1/2 teaspoon red pepper flakes and 1 tablespoon fresh lime juice. Increase heat slightly and simmer gently for 3–4 minutes, stirring, until the sauce becomes glossy and coats the back of a spoon. Taste and adjust heat (add more chili paste or flakes) or sweetness (add a touch more honey) to preference.

finish sauce

Remove the saucepan from the heat and whisk in 1 tablespoon cold, cubed butter until glossy and slightly thickened. This enriches the mouthfeel and helps the sauce cling to proteins.

strain (optional) and cool

If you prefer a smooth sauce, pass the mixture through a fine-mesh sieve into a clean bowl, pressing on solids to extract flavor. Let the sauce cool slightly (10–15 minutes) before using; it will thicken as it cools.

serve and garnish

Use the GF Hot Candy BBQ to baste grilled chicken, pork or vegetables during the last few minutes of cooking, or brush on finished proteins. Garnish with chopped cilantro or parsley and a sprinkle of toasted sesame seeds if desired.