Bring 2 chiles and honey to a simmer in a small saucepan over medium heat. Reduce heat to low and let cook 1 hour to infuse. Taste honey and adjust heat, if desired, with 1-2 more chiles (I didn’t add additional peppers to my batch). Remove the pan from stove, and let sit 30 minutes. Sieve over a liquid measure with a pour spout. (Save the candied peppers for pizza or ice cream toppings!) Decant the infused honey into an 8 oz. canning jar, or into small 2 oz. honey bottles. Seal tightly.
Make Ahead: Hot honey can be made 3 months ahead. Keep chilled.
Use your favorite hot chile pepper in this recipe. Serrano, Fresno, habanero, Holland or Thai are all good choices.