Honey Crystallization

Crystallization is a natural phenomenon that causes absolutely no change in the nutrition value and the biological substance of honey.
One common misconception about honey is that when it gets cloudy and crystallizes, it has gone bad. This is not true - in fact, all honey will crystallize over time. The rate of crystallization is determined by the makeup of the nectar. Some honeys will crystallize in just a few days, while others will remain liquid for years. If honey begins to crystallize, it can be liquefied by placing the container in hot water for about 15 minutes.
Crystallization occurs faster at low temperatures, so it's better to store honey at room temperature rather than to refrigerate it. It should be tightly capped to keep the honey from absorbing moisture in the air - if too much moisture is absorbed, yeasts can begin to grow. In fact if honey crystallizes it is a good sign. Temperature has a big effect. The bees keep honey from crystallizing by keeping it warm.