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Chili Honey Butter

Chili Honey Butter
Padma Lakshmi

Prep 5 mins
Total 5 mins


  • 8 tablespoons (1 stick) unsalted butter at room temperature
  • 1 1/2 tablespoons honey
  • 1 teaspoon cayenne
  • Salt to taste


  • In a blender, a food processor, or a bowl with a fork, combine the butter, honey, cayenne, and salt until a smooth, messy mixture forms.
  • Spoon the chili honey butter into a resealable container of some sort and keep it in the fridge for up to a couple of weeks--though chances are you'll need to make yourself a second batch long, long before then.