Honey crystallizes mainly because it is a supersaturated sugar solution. The two sugars in honey are glucose and fructose, and glucose tends to crystallize out of solution more readily than fructose. When enough glucose molecules come out of the dissolved state and join with others, they form tiny solid crystals. These crystals grow and trap water and other components, giving honey a thicker, grainy, or creamy texture and a cloudy appearance. The rate and texture of crystallization depend on several factors, including:

• Sugar balance in the nectar: Honeys with higher glucose to fructose ratios crystallize more quickly.
• Water content: Lower water content generally favors crystallization by promoting sugar formation and settling.
• Temperature: Cooler storage speeds crystallization; warmer storage slows it down but won’t stop it entirely.
• Impurities: Pollen, beeswax, and other particles can provide nucleation sites that encourage crystal formation.
• Processing: Raw or minimally filtered honeys tend to crystallize more readily than highly processed, filtered honeys.

If crystallization isn’t desired, you can slow or delay it by storing honey at warmer temperatures (around 25–27°C or 77–81°F) and keeping it in a sealed container away from moisture. To revert crystallized honey to a smooth liquid, gently warm it in a warm water bath (around 40°C or 100°F) until the crystals dissolve, stirring occasionally. Crystallized honey remains safe and edible; crystallization is a natural, normal process for most true honeys.