Pandemonium Habanero Hot Honey

Prep time: 5 Minutes
Cook time: 10 Minutes
Serves: Makes 1 Cup

Ingredients

• Honey – 1 cup
• My Sauce Lab Pandemonium – 3 tbsp
• Apple Cider Vinegar – 1 tsp
• Butter – 1 tbsp (optional, for gloss)
• Pinch of Salt

Directions

1. Combine the honey and Pandemonium sauce in a small saucepan over low heat.
2. Warm gently for 5-7 minutes, stirring often. Do not let it boil — scorched honey turns bitter.
3. Stir in the apple cider vinegar and a pinch of salt. The vinegar keeps it from being cloying.
4. If you want a glossier finish, whisk in the butter until melted.
5. Cool slightly and pour into a clean jar. It will thicken as it cools.
6. Store at room temperature for up to a month. Drizzle over pizza, fried chicken, biscuits, roasted vegetables, or a cheese board.

Tip: this is the single most versatile thing you can make with a bottle of hot sauce. Once you have a jar in the cupboard you will find excuses to use it.