Crystallized honey (thick, cloudy, granular) usually occurs due to honey exposed at 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 to honey, and honey is still good to eat if it does crystallize. 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 of 70 degrees.
