Honey crystallizes because it is a supersaturated solution mainly composed of two sugars: glucose and fructose. In honey, there is more sugar dissolved in the water than it can normally hold. Over time, the glucose tends to separate from the water and form crystals, which causes the honey to thicken and become cloudy or grainy. This crystallization is a natural and normal process that happens especially with raw honey, which contains bits of pollen and has not been heavily filtered or heated. The rate of crystallization depends on the glucose-to-fructose ratio, water content, and the nectar source of the honey. Crystallized honey is safe to eat and still retains its beneficial properties. It can be returned to liquid form by gently warming it in a water bath without overheating to preserve its qualities.