Pillar Candle

A cool, dark cupboard, ideally one away from direct sunlight and heat sources like the oven, is the ideal place to store honey to delay crystallising and to maintain its flavor and quality. A pantry or a kitchen cabinet is also a good option. The cooler temperature will promote and speed up the crystallisation of liquid honey.

Crystallised honey is perfectly safe to eat and does not indicate that the honey has gone bad. It's a natural process where the sugar separates from the liquid, resulting in a solid or grainy texture. While it may change the texture and appearance, the nutritional value and safety of the honey remain unchanged.

If you prefer liquid honey, you can gently heat the crystallised honey (in warm but not boiling water) to dissolve the crystals and restore it to its original consistency.