Honey Lemon Cookies

Ingredients

• 1/4 cup Sue Bee® Honey
• 1/2 cup butter (1 stick)
• 2/3 cup sugar
• zest from 2 lemons
• 1 3/4 cups all-purpose flour
• pinch of salt
• 2 tsp lemon juice
• 1 tsp baking soda
• 1 cup powdered sugar, for coating baked cookies

Directions

• Preheat the oven to 325 F.
• In the bowl of an electric mixer with the paddle attachment, cream together the butter, sugar, honey and lemon zest. Scrape sides of bowl as necessary.
• Turn off mixer and add flour and salt.
• In a small bowl, stir together the lemon juice and baking soda (get ready for the fizz).
• Add the lemon juice and baking soda mixture to the rest of the ingredients; mix on low just until blended. Use a spatula to scrape down the sides and bottom of mixing bowl, then mix dough by hand to ensure that all ingredients are well incorporated.
• Shape dough into 1-inch balls and place on parchment lined baking sheets. Place cookie sheet on middle rack of the oven; bake for 10-15 minutes, just until the cookies are slightly brown on the edges.
• Remove cookies from oven and allow them to cool for a few minutes on the cookie sheet. Toss lightly in powdered sugar and place on cooling rack to finish the cooling process.
• Serve any time and enjoy!

Mint Chocolate Chip Frozen Yogurt

Ingredients

• 1/2 cup plus 2 tablespoons Sue Bee® Honey
• 1 1/2 cups fresh mint leaves
• 1 cup full-fat coconut milk
• 1/2 teaspoon peppermint extract
• 2 cups plain Greek yogurt
• 3 ounces semi-sweet chocolate chips
• 1 teaspoon coconut oil

Directions

• Roughly chop the mint leaves and place in a medium-sized saucepan with the coconut milk; turn the heat to medium.
• Stir occasionally and press on the mint leaves with the spoon to release the oils; bring to a simmer.
• Once simmering, add the honey and stir to combine. Turn off the heat and let the mint leaves steep for 30 minutes.
• Pour the mixture through a fine sieve into a large bowl, pressing down on the mint leaves to release any extra liquid into the bowl. Discard the leaves.
• Add the peppermint extract and Greek yogurt to the bowl; whisk to combine. Pour the mixture into a freezer-proof bowl (stainless steel works best) and place in the freezer.
• Stir the mixture every 30 minutes for 2 hours, scraping down the sides and whisking to combine.
• Melt the chocolate with the coconut oil in the microwave for about 45 seconds. Drizzle over the partially frozen yogurt and whisk to break up the chocolate into little pieces.
• Freeze overnight until solid.
• Minutes before serving, set the frozen yogurt on the counter to defrost until able to be scooped.
• Serve and enjoy!

Bridal Shower Brunch

Host the perfect bridal shower brunch with Sue Bee® honey!

Wedding season is officially upon us, and we know how stressful things can get.

If you’re planning a bridal shower, whether you’re a friend of the bride leading the festivities or planning your own, leave the menu to us. Here are some quick and easy recipes for a delicious brunch:

1. For the drinks, try our refreshing Sue Bee® Honey Strawberry Lemonade

2. Mix sweet and savory for the perfect main course combination: Make-Ahead Classic French Toast Casserole and Make-Ahead Honey Bacon Croissant Casserole

3. Don’t forget the dessert! Our Banana Bread is a yummy option, or try the Chocolate Honey Tarte for something a bit more decadent.

Make ahead french toast casserole

What Spring’s Arrival Means to the Honeyee

Spring is right around the corner. Birds are chirping and temperatures are rising. We know what’s going on around us, but what is going on in the honeybee colony when this exciting new time blooms?

Activities that occur in the colony vary with the seasons, and spring is the most important time of the year for honeybees. The bees have survived the cold winter months by living off their storage of honey from the previous year. They now are in need of a new supply.

The first action of business for the colony as the weather changes is increasing its population in advance of summer’s warmth. Spring is the busiest time of year for the bees, not only because of restocking food but it’s also the season when new colonies are started and established colonies re-emerge.

This is also the queen’s mating and egg production season. The eggs are laid in the individual cells of the hive to form larvae. Within three weeks the colony begins to grow quickly.

When the colony becomes crowded, the queen also increases drone egg-laying for swarming, a natural division of the colony. Because of this, the bees prepare to produce a new queen as well.

As population of the colony expands, so does the number of young bees. This means more worker bees for honey production.

The worker bees in spring are busy with finding food for their colony as soon as the first source of pollen emerges. A worker bee can visit around 2,000 flowers per day. However, due to its capacity for carrying food sources, bees can visit only around 50 to 100 flowers before having to return to the hive to dispose of its supply.

In addition to nectar gathering and pollination, bees also collect water to help regulate the temperature of the hive and liquefy thick or granulated honey from the winter. As the season transitions into summer, the bees will have an abundance of food sources to choose from to provide for the colony.

You can help ease the stress of honeybees in spring by being careful about what you clean out of your garden while waiting for new growth. Dandelions, which are often looked on as a pesky weed, are an extremely important nectar provider. It’s often the honeybee’s first source of food after the long winter. Instead of weeding them, keep them for honeybees until more valuable sources bloom. Besides keeping dandelions, plant flowers native to your region. Honeybees especially love daffodils, sunflowers and honeysuckles.

As spring begins to bloom, so does the honeybee life. Sweet summertime, and honey, is getting even closer.

Honey Mustard Brussels Sprout Slaw

Ingredients

Honey Mustard Dressing

• 3 tablespoons Sue Bee® Honey
• 1/3 cup olive oil
• 3 tablespoons apple cider vinegar
• 2 tablespoons dijon mustard
• 1 garlic clove, pressed or minced
• 1/4 teaspoon sea salt

Coleslaw

• 1 pound Brussels sprouts
• 1/3 cup slivered almonds, toasted
• 1/3 cup tart dried cranberries or cherries, chopped
• 1/3 cup finely shredded Parmesan cheese

Directions

• Wash Brussels sprouts, cut off the tough ends and peel off any browning outer leaves. Then shred them using the slicing blade of a food processor, a mandolin or a sharp chef’s knife.
• Toast slivered almonds (in oven or toaster oven) on medium heat for three to four minutes, until they are fragrant and turning golden brown on the edges.
• Whisk together the honey, olive oil, vinegar, mustard and garlic until emulsified.
• In a medium serving bowl, toss the shredded sprouts with the almonds, dried fruit, Parmesan and dressing.
• Serve and enjoy!

Honey-Sweetened Marinade Recipes

Meat, seafood and even vegetables can taste great when seasoned with just salt and pepper, but marinating your food and serving up a sauce on the side brings dining to delicious new heights. Marinades tend to include an acidic ingredient – such as lime juice or vinegar – that acts as a tenderizer. When those ingredients combine with honey, they work their magic to add flavor and also keep your meat or seafood moist, which is needed when cooking foods that dry out easily like chicken or pork chops.

When preparing meat or poultry, marinate for at least 30 minutes at room temperature before cooking. But if you’d like to marinate longer, let the meat sit in the marinade in the refrigerator, turning meat occasionally. To really seal in the flavor, let the meat come to room temperature before cooking or grilling. When marinating seafood, it’s best to let it marinate for only 15 to 30 minutes. If marinated any longer, the acid in the marinade will begin to “cook” the fish. Be sure to set aside a bowl of the marinade, or make a little extra, if you’d like to baste the meat or seafood during cooking or if you’d like to use it as a sauce at the table.

Whether you’re grilling, baking or pan-searing, serve up a meal full of flavor by using any of these tasty marinades:

Honey Lime Marinade

? cup Sue Bee® honey
¼ cup lime juice
1 tbsp low sodium soy sauce
¼ coconut milk
1 tsp garlic powder
½ tsp ground ginger
1 tsp Sriracha sauce

Honey, lime and Sriracha combine their strong flavors to make this refreshing marinade that can dress up many different types of meats and seafood.

Best paired with: shrimp, chicken, pork tenderloin, salmon, mahi mahi, tilapia, vegetables

Honey Sriracha Marinade

¼ cup Sue Bee® honey
1 tbsp tamari or soy sauce
1 tsp Sriracha chili sauce
1 tsp rice vinegar or apple cider vinegar

This sweet and spicy marinade is perfect for those nights when your dinner needs a little extra kick! And you can easily adjust the recipe to fit whatever level of spice you’re looking for.

Best paired with: salmon, chicken, shrimp, tofu, cod, vegetables

Honey Soy Marinade

¾ cup Sue Bee® honey
½ cup low-sodium soy sauce
? cup toasted sesame seed oil
? cup apple cider vinegar
1 ½ tsp freshly ground pepper
1 tsp freshly chopped ginger

A soy sauce and honey based marinade puts the perfect coating on whatever meat or seafood you’re fixing for dinner!

Best paired with: cod, salmon, shrimp, chicken, beef, tofu, vegetables

Honey Pineapple Marinade

? cup Sue Bee® honey
1 cup crushed pineapple
? cup soy sauce
¼ tsp powdered cloves
¼ cup apple cider vinegar
2 cloves garlic, minced
salt and pepper

No matter the season, the tropical taste of the honey and pineapple in this marinade will have you feeling like it’s summertime!

Best paired with: pork chops, chicken, shrimp, salmon, beef, vegetables

Honey Balsamic Marinade

¾ cup Sue Bee® honey
? cup balsamic vinegar
1 tbsp hot sauce
3 tbsp Worcestershire sauce

Not only will you love the taste but you’ll love the effect the balsamic vinegar and honey have on the meat or seafood you’re cooking!

Best paired with: steak, chicken, salmon, cod, tilapia, pork, vegetables

What did we miss? Share your favorite honey-sweetened marinade recipes with us on Facebook, Twitter, Instagram and Pinterest!

One-Pan Honey Mustard Salmon & Green Beans

Ingredients

• 1/4 cup AUNT SUE’S® Honey
• 3 tablespoon olive oil
• 3 tablespoons Dijon mustard
• 2 tablespoons brown sugar
• 1/2 teaspoon red pepper flakes
• 2 teaspoons minced garlic
• salt and pepper
• 4 or 5 6-ounce salmon fillets
• 12 ounces green beans, cleaned and trimmed

Directions

• Position a rack in the center of the oven and heat the oven to 400 F. Line a baking sheet with foil, spray with cooking spray and set aside.
• In a large bowl, combine the honey, olive oil, Dijon, honey, brown sugar, red pepper flakes and minced garlic.
• Drizzle 2 tablespoons of the honey mustard sauce on 1 side of the baking sheet. Spread using the back of a spoon or brush, on just 1/2 the baking sheet. Place the salmon fillets on top and drizzle 2/3 of the remaining sauce on the salmon. Use a brush to spread.
• Allow the salmon to marinate for 10-15 minutes or up to 30 minutes. Save the remaining honey mustard.
• Just before baking, place the green beans in the bowl that contains the honey mustard sauce. Using a large spoon, toss the green beans so they are evenly coated with the sauce. Arrange the beans on the opposite side of the salmon.
• Allow the salmon to bake for 14-18 minutes or until cooked through. Baking time will vary depending on the thickness of the fillet.
• Serve warm and enjoy!

Green Dream Smoothie

Ingredients

• 1/4 cup Sue Bee® Honey
• 1 cup frozen peaches
• 1 frozen banana
• 1 cup spinach
• 2 cups plain Greek yogurt

Directions

• Place all ingredients in a blender and blend until smooth.
• Pour into a glass and enjoy!

Best Practices for Storing Honey

One of the greatest facts about honey is that it doesn’t spoil! However, honey is susceptible to physical and chemical changes over time. It can lose its aroma and flavor and it also tends to darken. Because the preservation of honey is dependent upon temperature, the shelf life of honey is difficult to define. For practical – and commercial – purposes, a shelf life of two years is often stated. Properly stored honey, though, retains its quality for much longer than that, which is why it’s extremely important to store your honey following these guidelines:  

Keep honey in sealed container.

Because honey contains little water, bacteria don’t grow easily, but improperly sealed containers could allow moisture in. Keeping your honey in the original container that you bought it in is recommended, and after use, make sure the lid is on tight so moisture and odors can’t sneak in. Glass jars with lids are also ideal for storing honey as long as the lids are on tight so the honey won’t be exposed to air, while not being used. It isn’t recommended to store your honey in non-food plastic containers or metal containers because they can cause honey to oxidize. 

Keep container in an area that will stay at average room temperature.

Because honey is best stored at room temperature (somewhere between 64 to 75 F), keeping your container of honey on a shelf or in your pantry is recommended. Exposing your honey to warmer temperatures, from direct sunlight or other type of direct heat (like your stove or oven) can cause darkening and subtle flavor changes so try to avoid those areas of your kitchen.

Do not refrigerate honey.

Keeping your honey in the refrigerator preserves it but the cool temperatures will cause your honey to form a semi-solid mass,  so this method of storage is not recommended.

Freeze honey only if necessary.

Storing your honey in the freezer also preserves your honey but it doesn’t promote granulation because the temperatures are too cold for any crystals to form. However, it does make dispensing very difficult. If you are buying large containers of honey that granulate before you are able to finish them, pour a manageable amount of honey into a smaller container that you can use in your kitchen or at your table. Keep the rest of the honey in the original larger container and store in the freezer. When necessary, warm the honey to easily refill the small container and place the larger container back in the freezer. Before refilling the small container, be sure to check that there are no crystals that could act as “seed” for the new honey to granulate around.

After following these steps, if granulation still occurs – a natural characteristic of pure honey, which does not harm it or indicate any deterioration of the honey – it can easily be reversed without harming the honey. Follow these three simple steps and your honey will be back to its original liquid form in no time!

6 Seafood Recipes Made With Honey

Serving a fresh seafood dinner is a lot easier than some people might think. Salmon. Shrimp. Cod. Tilapia. Mahi Mahi. We’ve got amazing recipes featuring various types of seafood that will allow you to have a delicious dinner on the table in less than an hour. Maybe you prefer a honey and soy glaze or a sweet and spicy Sriracha sauce on your fish – no matter your tastes or preferences, these recipes feature deliciously bold flavors that are sure to please.

1. Honey Garlic Shrimp and Broccoli
   Garlic, soy, ginger and honey atop browned shrimp and tender broccoli … talk about yummy. This flavor-packed dinner from Homemade Hooplah can be thrown together in less than 30 minutes, making it perfect to whip up any night of the week.

2. Honey Sriracha Salmon
   Cook this sweet and spicy salmon from Chef Savvy in the oven or on the stove. Either way, it’ll be tasty … especially when you serve it up with rice or veggies to complete the meal. Try garnishing with green onions and sesame seeds for extra color!

3. Baked Honey-Marinated Cod
   No Gojis, No Glory shares a recipe that makes healthy eating seem easy, as well as delicious! Marinate the fresh cod for 24 hours before cooking and let the flavor combinations tease your tastebuds as you dig into this fish dinner. You won’t be disappointed!

4. Honey Soy Tilapia
   There are plenty of people out there who aren’t fans of tilapia or other mild white fish, but this recipe from Jamie’s Cookin’ just might be the one dish to win you over. The honey, soy and balsamic vinegar combine to create a meal that is bursting with flavor.  

5. Honey Sesame Fish Tacos
   These Honey Sesame Fish Tacos from Nosh and Nourish are just as colorful and pretty on the plate as they are delicious! Nestle the cod in tortilla shells and top off with shredded cabbage, cheese and greek yogurt sauce for one tasty and easy-to-make dinner.

6. Ginger Glazed Mahi Mahi
   Mahi Mahi pairs perfectly with bold flavors and that’s exactly what you’ll get with this creation from Jo Lynne Shane. Get adventurous and try something new for dinner this week with this tasty meal, best served on a bed of rice.

What did we miss? Share your favorite seafood recipes with us on Facebook, Twitter, Instagram and Pinterest!

5 Popular Flavor Combinations Featuring Honey

Quick! How many ingredients in your kitchen can be used as the star flavor for breakfast, lunch, dinner AND dessert? It’s not a trick question … the answer is honey!

Part of what makes honey such a great addition to any pantry is its versatility in both cooking and baking. Sure, honey is delicious all by itself when spread on toast and English muffins or drizzled over steamed veggies and fresh fruit. But have you ever experimented with combining honey and other popular flavors in your kitchen? It might just change your outlook on cooking at home while simultaneously causing you to set aside a little extra money in your grocery budget each month for the sweet treat!

Need help getting started? Kick your cooking up a notch and try one of these five delicious flavor combinations featuring honey!

1. Sriracha

When you mix the sweetness of honey with the spicy kick of Sriracha, you’re sure to create some bold flavors that will leave your tongue tingling with delight. Two parts honey and one part Sriracha is a good ratio to start, but feel free to experiment based on your tolerance for spice.

Goes well with chicken, shrimp, pork, nuts, pumpkin seeds, mayo, barbecue sauces, salad dressings and hummus.

Suggested recipe: Honey Roasted Sriracha Pumpkin Seeds

2. Lime

The touch of citrus flavor from fresh lime juice added to honey creates a sweet and sour flavor experience that is a delicious marinade or dressing with a pop of flavor. Start with two parts lime juice to one part honey for a good balance. Olive oil can be mixed in if you’re making a salad dressing or marinade while adding yogurt can help create a creamy mixture that goes well with fresh fruit.

Goes well with chicken, pork, salmon, shrimp, Mexican dishes, fruit salads and salad dressings.

Suggested recipe: Grilled Honey-Lime Chicken

3. Garlic

Honey and garlic are two staples of Asian cooking. Because garlic is a powerful flavor all by itself, you’ll want to start small and make sure you have plenty of honey to help balance the two. Soy sauce, chili paste and other Asian-inspired ingredients are typically added depending on the recipe.

Goes well with chicken, pork, salmon, shrimp, marinades and salad dressings.

Suggested recipe: Honey Garlic Pork Chops

4. Ginger

The combination of honey and ginger creates a gentle balance that is often found in Asian-inspired dishes. The pairing also can be used to give beverages a punch of flavor. Marrying these two ingredients can be more difficult than others because of the different consistencies between the two, but a pinch of ground ginger added to one-third cup of honey can go a long way in creating a delicious flavor combination.

Goes well with chicken, pork, shrimp, carrots, sweet potatoes, tea and lemonade.

Suggested recipe: Gingered Carrots With Honey

5. Cinnamon

The fall and winter months are the ideal time of year to pair these two ingredients. The intense flavor of cinnamon is balanced by the sweetness of honey, making it a great addition to both sweet and savory dishes. Stick with a simple combination of the two for a pairing that works as a spread, in drinks and as the perfect drizzle on your holiday side dishes.

Goes well with spreads, butter, nuts, pumpkin seeds, sweet potatoes, bananas, tea and yogurt dips.

Suggested recipe: Honey Butter With Cinnamon

7 Dip Recipes Made With Honey

Looking to dress up your serving platters for your next get-together? Any of these homemade dips made with honey will score big at your party. Or whip these up for a night at home with your family; they won’t be able to resist double dipping! We’ve got all sorts of recipes that will complement whatever type of dipper you choose, whether it’s fruit, chips, vegetables, crackers or pretzels that you’re looking to dip!

1.  Avocado Honey Dip
This avocado and honey creation from Weelicious is sure to be a hit with your friends and family. With only a few simple ingredients, it makes for one deliciously easy snack at home. But it’s also the perfect thing to include in lunches for yourself or the kids!

2.  Honey Ricotta Dip
We’ve got the cheesiest of cheese dips right here. PureWow shares this creation that is full of honey and cheesy goodness with a zing of orange zest, and is absolute perfection when served warm on top of crackers or bread.

3.  Peanut Dipping Sauce
Broccoli, carrots, cauliflower, sugar snap peas, cucumbers … these veggies are delicious already but they’ll get even better when you dip them in this peanut sauce from Cookie and Kate. And what’s more, this peanut sauce is great on top of rice and noodles too.

4.  Crabmeat Dip
Our Sue Bee® Honey Crabmeat Dip is always a crowd-pleaser. Full of flavor and fresh crab meat, this is the appetizer to make the next time you’re entertaining guests at your house!

5.  Easy Honey Bacon Cheese Dip
Honey, cheese and bacon … what’s not to love about a dip that combines those three tasty ingredients? Stockpiling Moms shares this rich and cheesy recipe that will be hard to stop eating!

6.  Chocolate Almond Butter Fruit Dip
Who needs Nutella when you can make your own chocolate-y dip for fruit? This tasty creation from The Wholesome Dish only requires five ingredients and uses Greek yogurt and almond butter as the base, making it truly wholesome.

7.  Warm Honey Fig Dip
Honey, cream cheese and two different kinds of cheese combine to make this rich and creamy dip from How Sweet Eats. Spread it on pita bread and you’ve got a great appetizer for any occasion!

What did we miss? Share your favorite dip recipes with us on Facebook, Twitter, Instagram and Pinterest!

DIY Honey Bear Valentine

Nothing says “I love you” more than a homemade valentine! Our DIY Honey Bear Valentine is not only the perfect way to impress your honey, but it’s the perfect craft for your kids to make for their classmates. And not to mention, it’s a great way to reuse any empty Sue Bee® honey bear bottles you’ve got around the house.

Fill the empty honey bottle with candy, top it off with one of our downloadable cards and surprise your loved ones on Valentine’s Day!

Supplies:

• empty Sue Bee® honey bear bottle(s)
• Valentine’s Day M&M’s
• candy hearts
• any other candy of your choosing
• white card stock paper
• scissors
• ribbon or colored twine
• hole punch
• markers/pens

Instructions:

1. Once you have gathered all of your supplies, remove both front and back labels from the empty honey bear bottle(s).
2. Fill the bottle(s) with Valentine’s Day-themed candy and put the caps back on.
3. Print valentine’s cards below and cut apart each individual card, using whichever designs you prefer.
4. Fill out the to and from sections of the card(s) and, using a single hole punch, make a hole in either of the top corners or the top middle part of the card.
5. Using ribbon or twine, tie the tag around the neck of the bottle, and your DIY Honey Bear Valentine is complete!

Honey Balsamic Pasta

Ingredients

Balsamic Vinaigrette

• 1/4 cup Sue Bee® Honey
• 1 1/2 cups olive oil
• 1/2 cup balsamic vinegar
• pinch of kosher salt
• pinch of freshly cracked pepper

Pasta

• 16 oz. whole wheat fettucini
• 2 large handfuls of spinach/spring mix
• 2 large handfuls of cherry tomatoes
• 1 cup heavy cream
• kosher salt
• feta or goat cheese

Directions

• Make vinaigrette. Combine all ingredients in a bowl. Whisk well until emulsified and set aside.
• Make pasta. Bring a large pot of water to a boil. Just before water boils, add a few pinches of salt. Add noodles and cook according to the package.
• Thinly chop the greens. Half or quarter cherry tomatoes depending on size; set both aside.
• Strain pasta, reserving a bit of the liquid in the pan.
• Add pasta back into the pan. Pour balsamic and heavy cream over the pasta. Turn heat back on to medium high and gently stir noodles until the sauce hugs the pasta, about 2-3 minutes.
• Plate the pasta. Top with greens, tomatoes and feta or goat cheese.
• Serve and enjoy!

5 Valentine’s Day Treats Made With Honey

What better way to surprise your valentine than with homemade treats made with honey? From cheesecake cups to cookies, we’ve got five Valentine’s Day treats that are sure to impress. And what’s more … most of these recipes don’t even involve any baking.

With only a few ingredients, simple instructions and little to no baking, you can whip up a batch of each of these treats for your “honey” to make this Valentine’s Day even sweeter!

1.  Honey Chocolate Covered Strawberries

It wouldn’t be Valentine’s Day without a batch of chocolate-covered strawberries, so whip up a batch of these for your special someone for an after-dinner treat!

2.  No-Bake Honey Cheesecake Cups 

Graham crackers, cheesecake and whipped cream combine to make this delicious treat that doesn’t involve any baking … it doesn’t get much better than that!

3.  Chocolate Honey Tart 

Make this for your valentine and he or she will think you spent hours baking it. With honey, chocolate, almonds, graham crackers and a half hour, you’ve got a tasty treat to indulge in on Valentine’s Day.

4.  Raspberry Chocolate Truffles

Honey. Raspberries. Chocolate. It’s near impossible to pick the best part of these truffles when you combine irresistible ingredients like those. Packed full of flavor and covered in dark chocolate, these truffles are sure to make your Valentine’s Day even sweeter!

5.  German Chocolate Cookies 

Another treat that doesn’t involve any baking? It seems too good to be true. The cookie dough is frozen rather than baked and topped with honey-sweetened chocolate for a delectable dessert!

What did we miss? Share your favorite Valentine’s Day treat recipes with us on Facebook, Twitter, Instagram and Pinterest!

3 Simple Steps to Decrystallize Honey

Have you ever reached into your cupboard, ready to enjoy some golden sweetness, and discovered your honey has crystallized? Don’t panic. And don’t throw it out. Understand exactly what crystallization – also called granulation – is and follow these three simple steps to decrystallize your beloved sweet and make it liquid again.

How to Decrystallize Honey

Step 1
Place your bottle of honey with its lid off inside a pot. Pour warm water (water should not exceed 110º F) into the pan and allow to sit until the honey melts.

Step 2
In five-minute intervals remove your bottle from the pan, stir the honey and return it to the warm water. Continue this process until the honey has returned to its liquid consistency state.

Step 3
After your honey has returned to its normal consistency, remove the bottle from the pan and allow your honey to cool. Tightly seal the bottle and store at cool to room temperature.

What is crystallized honey?
Crystallization does not mean your honey has gone bad. In fact, it’s honey’s natural process of preserving itself, often occurring after three to six months of storage. Do not throw it out! We repeat, do not throw it out! Crystallized honey is still edible. Some even enjoy its grainy consistency as a spread on toast or as a cooking ingredient.

Many factors contribute to honey crystallization. The main reason is its ingredient composition. Honey is a highly concentrated solution of two sugars: glucose and fructose. Typically, honey contains 70% carbohydrates and less than 20% water. Since this is unbalanced, the glucose separates from the water forming the crystallized appearance.

Besides its ingredient composition, what are other factors that contribute to crystallization?

The percentage of glucose vs. fructose in the honey. If there’s a higher percentage of glucose in the honey composition, the rate of crystallization may speed up.

The temperature where the honey is stored. If honey is stored in too cold an environment the speed of crystallization can increase, including when it’s in the honeycomb. So if your honey is hiding out in your fridge, you may want to place it in your pantry.

The amount of pollen in the honey. Whether your honey is raw, semi-processed or processed will determine how fast it crystallizes, and how much pollen it contains. Pollen in honey is normal, and verifies what plants the bees were feeding on. Raw honey contains more pollen grains than processed honey and therefore it can crystallize faster.

6 Chili Recipes Made With Honey

The perfect meal for the cold days of winter? Chili, of course! There are hundreds of ways to make it and no one ever seems to agree on the same one. Whether you prefer your chili packed full of beef or with double the beans or none at all, it’s impossible to narrow down the “best” way to make chili. But I think we can all agree that there is no better way to warm up than with a bowl of hearty, flavorful chili.

No matter what your tastes or the mood you are in, we’ve got six chili recipes that are all mouthwateringly delicious.

1.  Black Bean and Lentil Chili
This recipe from Taste Love and Nourish mixes it up a little by skipping the meat and adding black beans and lentils! This meatless chili is so yummy that even meat lovers will have to agree that the lentils and black beans make a tasty replacement for ground beef or shredded chicken.

2.  Ginger Honey Drunk Chili
Are you an adventurous eater who loves all sorts of foods with strong flavors? All Recipes shares a creation from George R. that may be perfect for you. This “drunk chili” is packed full of ginger and honey flavor, with a little bit of bite from dark beer, tequila and chili spices!

3.  Spicy Sweet Potato and Black Bean Chili
Chili with sweet potatoes in it … sounds delicious, right? This recipe from Organize Yourself Skinny is full of protein, fiber and all sorts of yummy ingredients that will satisfy your hunger and keep you full.

4.  Sassy Sweet & Spicy Chili
Our recipe for Sassy Sweet & Spicy Chili is simple but packed with a whole lot of flavor! And it’s so tasty, it’s guaranteed to please everyone at the dinner table.

5.  A Honey of a Chili
Vegetarians of the world, this one is for you! This recipe from the National Honey Board is actually made with tofu instead of chicken or beef, and definitely isn’t lacking in flavor. Have no fear, though, beef or chicken can be easily substituted for the tofu if that’s what you prefer.

6.  Sue Bee® Honey Easy Chili
You have to love a recipe with easy in the name. Our chili creation only requires the simplest but most delicious of ingredients and won’t require you to walk down every aisle of the grocery store!

What did we miss? Share your favorite honey-sweetened chili recipes with us on Facebook, Twitter, Instagram and Pinterest!

Honey Chocolate-Covered Strawberries

Ingredients

• 1/3 cup SUE BEE® Honey
• 1 cup virgin coconut oil
• 3/4 cup cocoa powder
• 1 teaspoon vanilla extract
• 1/4 teaspoon chocolate extract, optional
• Dash of sea salt
• 20 fresh strawberries

Directions

• Wash strawberries using cold water; dry and set aside.
• Measure honey into a small bowl and warm it by placing the bottom of the bowl in warm water. Do not microwave or overheat.
• Use the same process to warm the coconut oil.
• Mix the warm honey, coconut oil, cocoa powder, vanilla extract, chocolate extract and sea salt in a bowl.
• Individually dip strawberries in melted chocolate mixture and place on baking sheet lined with parchment paper.
• Cover and place the baking sheet in the freezer for 20 minutes or until chocolate has hardened.
• Remove from freezer and repeat dipping if necessary.
• Enjoy!

Honey-Topped Doughnut Holes

Ingredients

• 1/4 cup Sue Bee® honey
• 2 cups vegetable oil
• 1 can refrigerated butter biscuits
• 1/3 cup melted butter
• 2 cups powdered sugar
• 1 tsp. vanilla
• 1/4 cup hot water
• 1 cup whipped cream topping (from aerosol can)

Directions

• In a 2-quart saucepan or deep fryer, heat vegetable oil to 375 F. Cut three holes out of each biscuit using a 1 1/4-inch cookie cutter.
• Put four doughnut holes in hot oil at a time. Fry on each side until golden.
• Let doughnut holes cool for 2-3 minutes on a cooling rack.
• For glaze, stir Sue Bee® honey, melted butter, powdered sugar, vanilla and hot water in a medium-size bowl.
• Dip doughnut holes into the glaze and let sit for 2 minutes to drain off any extra glaze.
• Serve doughnuts with whipped cream topping on the side and enjoy!

Chocolate Honey Tart

Ingredients

• 1/4 cup Sue Bee® Honey
• 9 full-size graham crackers (original or chocolate)
• 2 tablespoons slivered almonds
• 1/4 cup unsalted butter, cut into 1/2-inch pieces and softened
• 12 ounces semi-sweet chocolate chips
• 3/4 cup heavy cream
• 1/4 teaspoon salt

Directions

• Preheat oven to 350F and spray a 9-inch springform pan with cooking spray.
• Put broken-up graham crackers and almonds in a food processor and process on high speed until broken down into fine crumbs, about 1 minute.
• Add the butter and process on high speed until incorporated and crumbs are well-moistened, about 1 minute.
• Turn mixture out into prepared pan and hard-pack with the back of a spatula to form a smooth and flat crust layer.
• Bake the crust for 12 minutes. Allow to cool on a rack for about 15 minutes before adding the filling.
• After crust has cooled, add chocolate chips to a medium bowl. Set aside.
• In another microwave safe bowl, add the cream and honey and heat for 1 minute on high power.
• Stop, whisk to combine, return measuring cup to microwave and heat for 45 to 60 seconds; keep a close eye on it since all microwaves vary and you don’t want it to boil. Whisk briefly to combine.
• Pour cream-honey mixture over chocolate chips and whisk until silky smooth and combined; then whisk in the salt.
• Pour chocolate mixture over the crust, smooth the top lightly with a spatula, cover pan with plastic wrap and place pan in fridge for at least 5 hours to set before removing from springform pan.
• Slice, serve and enjoy when ready!