Carolyn Bell, RDN – Registered Dietitian Nutritionist
Why does honey sometimes become thick, cloudy and crystal-like? This is called crystalized honey, and it most often happens due to exposure of varying temperatures. Honey prefers warm temperatures, but not too warm – 70 degrees is just about right. Cold temperatures can cause early crystallization (store in a cabinet or pantry; not refrigeration). Crystallization is not harmful and it is still okay to eat the honey. To “de-crystalize” honey, place the container in a bowl of hot water (although not too many times or it will encourage bacteria growth). Honey can last for many years on a shelf; at the right temperature.
