Hot Honey

Method

1. infuse5 min
   low, 150–160°F, stirring
   honey + red pepper flakes + salt, warmed only until the honey runs thin and the flakes swim freely — thinning the honey is the whole point, because capsaicin will not migrate out of a dry flake sitting in cold syrup. Do not let it bubble: past about 190°F the fructose starts to caramelize, the honey darkens, and the floral top notes are gone for good
2. rest30 min
   off heat, covered
   the pan, undisturbed — most of the extraction happens here, in the falling heat, not over the flame. Taste at 20 minutes and at 30; the burn keeps climbing, so stop it where you want it
3. whisk1 min
   warm, not hot
   + apple cider vinegar, off the heat so the acetic acid stays in the jar instead of leaving as steam. The acid is what keeps this from tasting like sweetened chili — and a teaspoon is the ceiling, because honey keeps indefinitely only through low water activity, and enough added liquid thins it into something wild yeasts can ferment
4. store2 min
   room temperature, sealed jar
   strain through a sieve for a clear pourable honey, or leave the flakes in and accept that it keeps getting hotter for the first week. Keeps three months sealed; if it crystallizes, set the jar in warm water rather than on the stove