If you're a fan of the sweet-and-spicy combo, hot honey is perfect for you. At NYC's Quality Italian, chefs kick this trendy topping up a notch by steeping dried Calabrian chiles in warm honey, then serving it as a condiment for their infamous chicken Parmesan pizza. It's great on just about anything, from fried chicken to vanilla ice cream.
We've got a pair of tips for preparing this two-ingredient condiment. First, to achieve the right texture and consistency for this recipe, pasteurized honey is preferred; raw honey can crystallize when heated and is often not pourable at room temperature. Second, make sure you constantly stir the honey when warming it to avoid burning.
To learn more, read "Show Me the Honey."
Calabrian Chile Honey
Recipe adapted from Scott Tacinelli and Angie Rito, Quality Italian, New York, NY
Yield: 2 cups
Prep Time: 5 minutes, plus 3 days infusing time
Cook Time: 10 minutes
Total Time: 15 minutes, plus 3 days infusing time
2 cups pasteurized honey
10 dried Calabrian chiles
1. In a small saucepan, heat the honey over medium heat until it reaches 175° on a candy thermometer, 6 to 8 minutes.
2. Meanwhile, break the dried chiles in half and place in a sterilized pint jar with any seeds that may have fallen out.
3. Pour the warm honey over the chiles and let cool completely. Seal with a lid and let sit at room temperature for 3 days before using.