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chilled hot honey butter is served from a ramekin, showing it's rich brown coloring flecked with spices

hot honey butter recipe

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Sweet honey is swirled into creamy butter, flecked with chili crisp, smoky paprika, and warming spices. This spicy-sweet, whipped hot honey butter spread is as good on biscuits as it is on steaks and side dishes. 

  • Total Time: 5 minutes
  • Yield: 1 cup 1x

Ingredients

Units Scale
  • 1 cup (2 sticks) salted butter, at room temperature
  • 1/4 cup honey, at room temperature
  • 1/2 teaspoon vanilla extract or paste
  • 1 tablespoon chili crisp
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon hot smoked paprika
  • 1/2 teaspoon cracked black pepper

Instructions

  1. Place butter in a large mixing bowl and whip until light and fluffy. Depending on the ambient temperature, this may be easy to do with nothing more than a whisk and your own hands. Or, if like me, you find yourself making this hot honey butter on a chilly mid-March day, you may want the help of a hand mixer.fluffy whipped butter in a large stainless steel mixing bowl
  2. Add all of the remaining ingredients to the bowl.honey, vanilla, and spices are added to the bowl with the whipped butter
  3. Continue whipping until nicely blended, or if the texture allows, use a rubber spatula to fold the ingredients together until cohesive and smooth. Give it a taste and adjust seasonings as needed, making it spicier, sweeter, more vanilla-y, or saltier as you like!  the spices and seasonings are folded into the butter, creating a thick, nutty colored mixture with flecks of spice
  4. Serve your hot honey butter right away if you like its fluffy, silky texture. Or, pack it into a serving dish, cover, and refrigerator for 30 minutes - 1 hour for a more structured spread. The flavors will continue to mellow as it sits as well, so don’t worry if it tastes a bit strong at first. the finished hot honey butter is transferred to a small ramekin and smoothed on top.

Notes

  • Make sure the butter and honey both are at room temperature. Cold butter is very difficult to whip; likewise, adding cold honey to warm temperature butter will also cause difficulty when mixing. Both of these ingredients need to be room temperature (about 70℉) before using. Room temperature butter is soft to the touch, but not at all melted or oily looking.  
  • If you want to form your chili butter into log shape for slicing, chill it for about 30 minutes after mixing, just until it holds its shape when pressed but is soft enough to mold. Lay out a sheet of parchment paper or plastic wrap and place the butter on top of it, then start shaping the butter into a log. Use the parchment or plastic to help roll and round the sides, then fold over the ends and refrigerate until firm. 
  • Author: Kelly
  • Prep Time: 5 minutes
  • Category: sauce
  • Method: no cook
  • Cuisine: American

Nutrition

  • Serving Size: 1 tbsp
  • Calories: 121
  • Sugar: 4.4 g
  • Sodium: 106.1 mg
  • Fat: 11.6 g
  • Carbohydrates: 4.9 g
  • Protein: 0.2 g
  • Cholesterol: 30.5 mg

Find it online: https://crescentmoonkitchen.com/hot-honey-butter/