Honey contains two main types of natural sugars, fructose and glucose. ... While fructose tends to remain dissolved, glucose has a much lower solubility and so can crystalize much more easily. Tiny crystals form in the honey when the glucose separates from the water.

How do you prevent honey from crystallizing?

Store honey in a cool (50°-70°F) and dry location. Storage temperatures above 70°F will compromise the quality and nutrients of the honey over time. Cooler temperatures, i.e., cold storage or refrigeration, will quickly crystallize honey and should be avoided.

Is honey bad if it's crystallized?

Crystallized honey becomes whiter and lighter in color. It also becomes much more opaque instead of clear, and may appear grainy (1). It is safe to eat.