* Note that honey can crystallize or become cloudy over time, particularly if it’s kept between 50° and 70°F or comes from floral sources that yield higher glucose ratios, such as alfalfa. However, crystallized honey is still perfectly good to eat—and is sometimes preferred, as in the case of creamed honey—and you can always return it to normal by gradually heating it in a water bath to between 140° and 149°F.