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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