From Chef Conor's Kitchen

CR Hot Honey Recipes

Two tiers. Every Tuesday night and every dinner party. Pick your level — Conor's covered you either way.

Quick, no-cook applications that turn anything into something. If you can drizzle, you can do these.

Hot Honey Pizza Drizzle Easy

5 Minutes · No Cook

Hot Honey Pizza Drizzle

* * *5 min Serves 2-4 Medium Heat

The application that launched a thousand orders. Works on delivery, frozen, or homemade. The only rule: drizzle while the cheese is still moving.

You Need

  • Any pizza, hot from the oven or delivery box
  • CR Hot Honey — heavy hand
  • Flaky salt (optional but right)
  • Fresh basil (optional)

The Move

  • Open the pizza. Let it breathe for 60 seconds — not longer.
  • Drizzle CR Hot Honey across the whole surface. Don't be shy.
  • Pinch of flaky salt. Basil if you have it.
  • Eat immediately. Don't reheat — the honey changes.
"The heat from fresh pizza warms the honey and opens up the chile de árbol. That's when the pepper really sings. Cold pizza with hot honey is fine. Hot pizza with hot honey is a different thing entirely."
Hot Honey Avocado Toast Easy

10 Minutes · Breakfast

Hot Honey Avocado Toast

* * *10 min Serves 1-2 Mild-Medium

Avocado toast needed an upgrade. The lemon in the avocado and the apple cider vinegar in the honey work together in a way that makes this taste like a chef made it — even when you're half asleep.

You Need

  • 2 slices good sourdough, toasted hard
  • 1 ripe avocado
  • ½ lemon, juiced
  • Salt + cracked black pepper
  • CR Hot Honey — drizzle
  • Flaky salt to finish
  • Optional: fried egg on top

The Move

  • Toast bread until it holds up. Soft toast is a crime.
  • Smash avocado with lemon juice, salt, pepper. Leave it chunky.
  • Spread heavy on both slices.
  • Drizzle CR Hot Honey across the top — don't drizzle in one spot.
  • Flaky salt. Egg if you're building a meal.
"The lemon and the ACV in the honey are doing the same job — brightness. They amplify each other. Don't skip either one."
Hot Honey Cheese Board Easy

15 Minutes · No Cook

The Hot Honey Cheese Board

* * *15 min Serves 4-8 Medium Heat

Hot honey is the connective tissue of every great board. It bridges fat, salt, acid, and sweet in one drizzle. Put CR Hot Honey in the center and let it do the work.

Best Pairings

  • Aged gouda or manchego — nutty, holds up to the heat
  • Prosciutto di Parma — sweet fat + spicy honey = perfect
  • Sharp aged cheddar — the acid cuts the sweetness
  • Brie or triple cream — warm it first (300°F, 8 min)
  • Marcona almonds — drizzle honey directly on them
  • Fresh figs or sliced pears — fruit + honey + heat

The Move

  • Place a small ramekin of CR Hot Honey in the center of your board.
  • Or skip the ramekin — drizzle directly over the brie right before serving.
  • Don't announce it. Let the first bite sell it.
"Always warm the brie. Cold brie with cold honey is a missed opportunity. Warm brie with CR Hot Honey drizzled while it's still running is something else entirely."
Hot Honey Ice Cream Easy

2 Minutes · Dessert

Hot Honey Ice Cream

* * *2 min Serves 1-2 Medium

Cold cream. Building heat. All at once. This is the one that surprises people most — and converts the skeptics. The temperature contrast between ice cream and chile heat is addictive.

You Need

  • Vanilla bean ice cream — high fat, real ingredients
  • CR Hot Honey — heavy drizzle
  • Optional: toasted walnuts, sea salt, fresh thyme

The Move

  • Scoop into a cold bowl. Two scoops minimum.
  • Drizzle immediately — while the ice cream is still firm.
  • Add toasted walnuts and flaky salt if you have them.
  • Eat before the honey pools at the bottom.
"Also works over warm bread pudding or a slice of cheesecake. The chile de árbol heat builds slowly enough that it hits after the sweetness — which is exactly right for dessert."
Hot Honey Yogurt Bowl Easy

5 Minutes · Breakfast

Hot Honey Greek Yogurt Bowl

* * *5 min Serves 1 Mild

The macro-friendly morning hit. Full-fat Greek yogurt, berries, granola — and CR Hot Honey turning a healthy breakfast into something you actually want to eat. High protein, real capsaicin kick to start the day.

You Need

  • 1 cup full-fat Greek yogurt
  • Handful fresh berries (strawberries, blueberries)
  • ¼ cup granola
  • CR Hot Honey — generous drizzle
  • Pinch of flaky salt

The Move

  • Spoon yogurt into a bowl.
  • Add berries and granola.
  • Drizzle CR Hot Honey across everything.
  • Pinch of salt to pull the flavors together.
"The salt is non-negotiable. It turns this from a sweet bowl into something that has actual depth. One pinch. Don't skip it."
Hot Honey Butter Board Easy

10 Minutes · Party Starter

Hot Honey Butter Board

* * *10 min Serves 6-10 Medium

Spread butter across a board. Drizzle CR Hot Honey on top. Serve with warm bread. Watch the room stop talking. This is the easiest impressive thing you can make.

You Need

  • 2 sticks good quality salted butter, room temperature
  • CR Hot Honey — heavy hand
  • Flaky sea salt
  • Fresh thyme or rosemary (optional)
  • Warm crusty bread or baguette

The Move

  • Spread room-temperature butter across a wooden board in a thick, uneven layer.
  • Drizzle CR Hot Honey generously across the butter.
  • Flaky salt, fresh herbs if using.
  • Serve immediately with warm bread. Let people drag the bread through everything.
"Use good butter. The quality of the butter is half the dish here. European-style high-fat butter if you can find it. The honey and the butter fat together is where the magic is."
Chef Conor's Hot Honey Fried Chicken Chef Level

45 Minutes · Signature

Chef Conor's Hot Honey Fried Chicken

* * *45 min Serves 4 Medium-Hot

The flagship. Double-brined, double-dredged, fried in refined oil at a precise temperature — and finished with a warm CR Hot Honey glaze that soaks into the crust. This is fine dining technique applied to comfort food.

For the Brine (24hr ahead)

  • 4 chicken thighs, bone-in, skin-on
  • 4 cups buttermilk
  • 2 tbsp kosher salt
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp cayenne

For the Dredge

  • 2 cups all-purpose flour
  • ½ cup cornstarch (the crunch secret)
  • 2 tsp kosher salt
  • 1 tsp each: paprika, garlic powder, black pepper
  • ½ tsp cayenne

For the Hot Honey Glaze

  • 3 tbsp CR Hot Honey
  • 1 tbsp unsalted butter
  • Splash of apple cider vinegar
  • Pinch of flaky salt

The Method

  • Combine brine ingredients. Submerge chicken. Refrigerate 12-24 hours.
  • Remove chicken, shake off excess buttermilk. Let sit at room temp 30 min before frying.
  • Mix dredge ingredients. Press chicken firmly into dredge — get into every crevice. Let rest on a rack 10 minutes. Dredge again.
  • Heat frying oil (refined peanut or canola) to exactly 325°F. Use a thermometer.
  • Fry thighs 12-14 minutes, turning once, until deep golden and internal temp reaches 165°F.
  • Rest on rack 3 minutes — not paper towels, which steam and soften the crust.
  • Meanwhile: warm CR Hot Honey with butter and ACV in a small pan over low heat, 60 seconds. Don't boil.
  • Brush warm glaze over hot chicken. Flaky salt immediately.
  • Serve in the next 4 minutes. The crust waits for no one.
"The cornstarch in the dredge is the difference between a crust and a shell. And rest on a rack — never paper towels. Paper towels steam the bottom and you lose 30% of your crust. Twenty years of kitchens taught me that one the hard way."
Soy-Ginger Hot Honey Glazed Salmon Chef Level

25 Minutes · Fine Dining at Home

Soy-Ginger Hot Honey Glazed Salmon

* * *25 min Serves 2 Medium

A restaurant-quality salmon that takes 25 minutes. The CR Hot Honey glaze caramelizes against the skin and creates a lacquered crust that looks like it took hours. It didn't.

For the Glaze

  • 3 tbsp CR Hot Honey
  • 2 tbsp soy sauce (low sodium)
  • 1 tbsp fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 tsp sesame oil
  • 1 tsp rice wine vinegar

For the Salmon

  • 2 salmon fillets, 6oz each, skin-on
  • Kosher salt + cracked black pepper
  • 1 tbsp neutral oil (grapeseed or canola)
  • Sesame seeds + scallions to finish

The Method

  • Whisk glaze ingredients together. Set aside. (Can be made 2 days ahead.)
  • Pat salmon dry with paper towels — completely dry. This is non-negotiable for a good sear.
  • Season flesh side generously with salt and pepper.
  • Heat oven-safe skillet over high heat until smoking. Add oil.
  • Place salmon skin-side down. Press firmly for 30 seconds. Cook 4-5 minutes until skin is crispy.
  • Flip. Brush flesh side with half the glaze. Transfer pan to oven at 400°F for 3-4 minutes.
  • Remove. Brush with remaining glaze. Rest 2 minutes.
  • Sesame seeds, thinly sliced scallions, final drizzle of CR Hot Honey straight from the bottle.
"Dry the salmon. Every drop of moisture on the surface is steam in the pan, and steam is the enemy of a sear. I pat mine three times with paper towels and let it air-dry on a rack for 10 minutes if I have time."
CR Hot Honey Mezcal Sour Chef Level

5 Minutes · Bar Program

CR Hot Honey Mezcal Sour

* * *5 min Serves 1 Medium

The cocktail application that serious bartenders have been running for years — finally with a hot honey worth using. CR replaces simple syrup with something that actually has flavor depth, heat, and complexity.

You Need

  • 2 oz mezcal (smoky — Del Maguey or similar)
  • ¾ oz fresh lemon juice (never bottled)
  • ½ oz CR Hot Honey (measured — it's strong)
  • 1 egg white (optional — adds silky body)
  • 2 dashes Angostura bitters
  • Large ice cube

The Method

  • If using egg white: combine all ingredients without ice. Dry shake vigorously 15 seconds — this builds the foam.
  • Add ice. Shake hard 20-25 seconds. You want the tin to be painfully cold.
  • Double strain through a fine mesh strainer into a chilled coupe glass.
  • 2 dashes Angostura on the foam. Drag a toothpick through to create a pattern.
  • No garnish needed — the honey color and foam say everything.
"The dry shake before ice is what separates a properly emulsified egg white cocktail from foam that collapses in 30 seconds. Also — use a coupe, not a rocks glass. The honey deserves the presentation."
Hot Honey Glazed Pork Tenderloin Chef Level

40 Minutes · Dinner Party

Hot Honey Glazed Pork Tenderloin

* * *40 min Serves 4 Medium-Hot

Pork tenderloin is one of the most underrated cuts in a home kitchen — lean, quick-cooking, and it takes a glaze better than almost anything else. The CR Hot Honey caramelizes into a lacquer that looks like it came from a Michelin kitchen.

For the Marinade

  • 1 pork tenderloin (~1.5 lbs), silver skin removed
  • 3 tbsp CR Hot Honey
  • 2 tbsp Dijon mustard
  • 3 cloves garlic, minced
  • 1 tbsp fresh rosemary, chopped
  • 1 tbsp olive oil
  • Salt + cracked black pepper

The Method

  • Mix honey, mustard, garlic, rosemary, oil. Reserve 2 tbsp for finishing. Coat pork with remainder. Marinate at least 1 hour, up to 24.
  • Remove pork from fridge 30 minutes before cooking. Preheat oven to 425°F.
  • Heat oven-safe skillet over high heat. Sear pork on all sides — 2 minutes per side, total 8 minutes. You want deep color.
  • Brush with reserved glaze. Transfer to oven. Roast 15-18 minutes until internal temp reaches 140°F.
  • Rest on cutting board, tented with foil, 10 minutes. The temp will rise to 145°F.
  • Slice on a bias into medallions. Final drizzle of CR Hot Honey directly from the bottle.
  • Finish with flaky salt and fresh rosemary.
"Remove the silver skin — it shrinks under heat and makes the whole loin curl and cook unevenly. Slide a thin knife under it and peel it off cold. Two minutes of prep that changes the whole result."
Burrata with Roasted Tomatoes and Hot Honey Chef Level

15 Minutes · Restaurant Starter

Burrata with Roasted Tomatoes & Hot Honey

* * *15 min Serves 2-4 Mild-Medium

The restaurant starter that costs $22 and takes 15 minutes to make at home. Slow-roasted cherry tomatoes, creamy burrata, and CR Hot Honey tying everything together. The kind of first course that makes people think you can cook.

You Need

  • 1 ball fresh burrata (8oz)
  • 1 pint cherry tomatoes
  • 3 tbsp good olive oil
  • 3 cloves garlic, smashed
  • Fresh thyme — 4 sprigs
  • CR Hot Honey — generous drizzle
  • Flaky salt + cracked black pepper
  • Grilled or toasted sourdough to serve

The Method

  • Toss cherry tomatoes with olive oil, smashed garlic, thyme, salt, pepper. Roast at 375°F for 20-25 minutes until blistered and jammy.
  • Let tomatoes cool slightly — you don't want them screaming hot against the burrata.
  • Place burrata in center of a plate or shallow bowl.
  • Spoon warm roasted tomatoes around it. Include all the roasting juices.
  • Drizzle CR Hot Honey over the burrata and tomatoes.
  • Flaky salt, fresh thyme leaves, crack of black pepper.
  • Serve immediately with grilled sourdough. Break the burrata tableside.
"The roasting liquid from the tomatoes is everything — it's essentially a sauce. Don't leave it in the pan. Every drop goes on the plate. And break the burrata at the table. That moment of the cream spilling out is half the experience."
Seared Duck Breast with Hot Honey and Orange Chef Level

35 Minutes · Showstopper

Seared Duck Breast with Hot Honey & Orange

* * *35 min Serves 2 Medium

Duck à l'orange is a French classic. This is the Central Florida version — rendered duck skin, a CR Hot Honey and orange reduction, finished with a cold butter mount. This is the dish Conor would put on a tasting menu.

You Need

  • 2 duck breasts, skin-on (score the skin in a crosshatch — don't cut the flesh)
  • Salt + cracked black pepper
  • Zest + juice of 1 large orange
  • 3 tbsp CR Hot Honey
  • 1 tbsp sherry vinegar
  • ¼ cup chicken stock
  • 2 tbsp cold unsalted butter, cubed

The Method

  • Score duck skin in tight crosshatch — deep enough to hit fat, not flesh. This allows fat to render. Season generously with salt and pepper.
  • Place duck skin-side down in a cold pan. Turn heat to medium. Render skin for 12-15 minutes — the fat slowly melts out and the skin becomes impossibly crispy. Pour off excess fat midway.
  • When skin is deep golden, flip. Cook flesh side 4-5 minutes for medium-rare (130°F internal). Rest on rack 8 minutes.
  • Pour off most fat from pan, leave 1 tbsp. Add orange zest, juice, sherry vinegar. Reduce 1 minute.
  • Add stock + CR Hot Honey. Reduce by half — about 3 minutes.
  • Remove from heat. Whisk in cold butter cubes one at a time. This mounts the sauce to a glossy finish.
  • Slice duck on a bias. Spoon sauce over. Serve immediately.
"Start the duck in a cold pan. Most people preheat and rush the render — you get uneven browning and the skin never gets properly crispy. Cold pan, medium heat, patience. 15 minutes of rendering makes the dish. Everything else is just finishing."

No Recipe Needed

Just Drizzle

These don't need instructions. Open bottle. Drizzle. Done.

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