In a small pot, add honey, red chili flakes, cayenne, and a dash of kosher salt. Stir to combine.
Heat over medium heat, allowing the honey to gently simmer for 1-2 minutes.
Do not boil—you just want small bubbles forming around the edges.
Remove from heat and let the chili-infused honey sit in the pot for 15-20 minutes to continue infusing.
Once cooled slightly, strain the honey using a fine mesh strainer into a glass jar or airtight container. Use a spoon to press out every last drop of spicy goodness.
Keep your hot honey in an airtight glass jar (like a mason jar) at room temperature for up to 3 months.