Honey can turn rock solid and have a crystal-like texture and dark color due to crystallization. Luckily, it just takes a couple extra steps to get it back to its liquid state.

Crystallization occurs due to the natural sugars within honey. If it crystallizes, it just means it’s real honey that hasn’t been overly processed or overheated when bottled.

The longer honey sits, the more likely its sugars will separate and form little sugar crystals. Crystallization is also affected by water content, pollen levels, and temperature.

The best method to return honey to its liquid state is to heat it. Put it in the microwave in 30-second increments or place the honey in a bowl of warm water to slowly heat it.