Burnt Honey Barbecue Sauce
This deeply aromatic, sweet, nutty and smoky barbecue sauce makes the perfect companion to everything from barbecued meats to chicken nuggets
Equipment
- 5 Quart Stainless Steel Saucier
- Digital Candy Thermometer with Pot Clip
Ingredients
- 2 c honey (500 mL / 16 fl oz)
- 2 c ketchup (500 mL / 16 fl oz)
- ¼ cup soy sauce (60 mL / 2 oz)
- ¼ cup Worcestershire sauce (60 mL / 2 oz)
- 22 g granulated onion (2 tbsp)
- 22 g granulated garlic (2 tbsp)
- 7 g hickory smoke powder (1 tbsp)
- 6 g finely ground Himalayan pink or finely ground sea salt (1 tsp)
- 2 g black pepper finely ground ( 1 tsp)
- 2 g scotch bonnet pepper powder 1 tsp (optional) (sub cayenne powder)
Instructions
- Into a small mixing bowl add the soy sauce, worcestershire sauce, granulated onion, granulated garlic, hickory smoke powder, himalayan pink or sea salt, pepper and scotch bonnet pepper powder.
- With a whisk mix the spice blend until it is uniform and there are no clumps of smoke powder.
- Pour the Worcestershire and soy sauces into the dry spices.
- Thoroughly mix this until a uniform paste is formed and all of the dry spices are soaked into the liquids. Set to the side.
- Mount a probe or candy thermometor to the side of a 5 quart stainless steel suacier or stock pot.
- Gently preheat your stainless steel saucier until it reaches medium heat.
- Pour the honey into the saucier and caramelize it until it reaches 320° F, is bubbly and a darker amber color. Over medium to medium-high heat this should take 6-7 minutes.
- As soon as the honey reaches 320° F turn the heat off and pour in the ketchup to stop the cooking process.
- Stir until the ketchup is mostly incorporated into the burnt honey.
- Add the spice paste and stir to thoroughly combine.
- Place in jars and allow to cool.