What to do when your honey crystallizes
Your honey has turned lighter, stuff at the bottom of the jar (or the entire jar’s contents) has solidified. Instead of luscious, liquid honey, it’s turned into a crunchy mess.
First, always store honey at room temperature to prevent rapid crystallization. The ideal temperature is somewhere between 55° and 60°, never keep it in the refrigerator. You can solve the problem by making sure the crystallized honey is in a glass jar, place it into a warm water bath, created by heating water in a pot on the stove, within 30 minutes, you’ll have beautiful liquid honey again.
Actually, crystallization means this honey is good honey. Honey is mostly just sugar and water. Eventually some of that sugar, the glucose, separates out and attaches to small bits of bee pollen, propolis or beeswax in the honey, forming crystals. Those bits of “stuff” is what provides the health benefits of honey.
Crystallized honey is delicious when used as a spread on bread, sprinkled into yogurt or over fruit, or used in recipes (its consistency is easier to work with and solid honey has a richer taste). Excerpts from Diethive.com