Drizzle this bright, lemony honey over just about anything—we especially love it on yogurt and pancakes.
- 1 tbsp. poppy seeds
- 2⁄3 cup honey
- 1⁄3 cup fresh lemon juice, plus the zest of 1 lemon
- 1 tsp. vanilla extract
- 1⁄8 tsp. kosher salt
Toast poppy seeds in a 1-qt. saucepan until seeds begin to pop, about 1 minute. Add honey, lemon juice and zest; bring to a simmer. Remove from heat and stir in vanilla and salt.