Years ago I switched away from white sugar as much as possible. That meant using honey in my coffee and it wasn't difficult at all to get used to. Since then I've used it in bread baking also. When fall arrives in Ohio, temps in my kitchen often fell below 70 degrees and the honey would begin to crystallize. I'd heat it to re-melt but that got old.
I checked honey out on google. Seems its nature is to crystallize between 50-70 degrees F. So, store it in your refrigerator and it never will again. I keep a small supply in a wide-mouth pint canning jar on my counter for daily use. If I decide it is too thick to flow, I simply pop it in the microwave for a few seconds.
To keep honey from crystallizing, just turn the jar over once a week or so. Honey is one of nature's miracles, because it is the only known food which does not spoil, ever. Honey has been found in Egyptian tombs, crystallized but still edible, after many thousands of years. Just keep it moving, and it can't crystallize.
Remelting honey should be done by setting in a pan of warm water. Anything over 160 degrees F, destroys the enzymes. We are old beekeepers (5,ooo hives approx)
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