How do I prevent honey from crystallizing?
Easy – eat it all before it crystallizes.
October
Honey Apple Crisp
September
Spicy Honey Crispy Baked Chicken Wings
August
Strawberry Melon Salad With Honey Lemon Dressing
July
Grilled Peach Barbecue Pork Chops
June
Grilled Honey Lime Chicken
May
Berries with Buttermilk and Honey
April
Jalapeno-Cilantro Cucumber Salad
March
Irish Cream Cheesecake
February
Roasted Pecan Salmon Delight
January
5-Ingredient Granola Bars
How to keep honey from crystallizing:
Why does honey crystallize? It’s a supersaturated sugar solution, meaning there is more glucose than water. It is chemically unstable, and so the particles will separate and change structure to achieve homeostasis. Essentially, it’s antsy for stability.
KEEP THE LID ON TIGHT.
Sugar crystallization requires a solid particle (which acts as a nucleus) to start. This means little bits of pollen, beeswax, propolis, and even dust particles can begin the process.
KEEP IT AT ROOM TEMPERATURE.
Some like it hot, some like it like an icebox, but your honey likes it 70° and up.
REHEAT IT.
Please do not microwave our honey! It does best with a little TLC. Put your honey in a new container and then drop it in a bowl of hot (not boiling) water to let it slowly, indirectly heat back up.
GIVE THE GIFT OF HONEY.
Pour some in a jar, wrap a ribbon around it, and bring it to your next dinner party. Nothing says ‘Welcome Home’ like a Texas bee’s labor of love.