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I wasn’t sure how I was going to word this post on black pepper honey. I mean, yeah, it’s just honey, salt and pepper. It’s not like there are 50 ingredients and 25 kitchen gadgets involved here. But boy, was this honey ever good on a few toasted English muffins. I never thought about just how much salt and pepper really could make honey even better than it already is. It’s just that easy. Great anywhere you use “regular” honey, but out of this world great on a crunch English muffin!
My great uncle kept bees for a while when I was younger. I was (and still am) fascinated by them. It’s amazing how much different fresh honey tastes than the mass-produced honey you find in the grocery store. It’s like night and day. But, the store-bought stuff is a bit easier to find!
As an aside, we now have a number of bee keepers in my housing development. The bees are an important part of the environment. Look around, maybe you have a few keepers too!
For a little kick, using a spicy honey, like Mike’s Hot Honey!
Black Pepper Honey
- Pour honey into a medium saucepan over medium heat until you notice bubbles starting to appear along the edges of the pan.
- Add the pepper and salt and stir.
- Bring to a simmer then remove from the heat and let cool completely.
- Store in an air-tight container.
- Note: The honey does not require refrigeration, but you should use it up within a few weeks.
Nutritional values are approximate.