Crystallization is a natural process that occurs because honey is a supersaturated solution of sugar, which contains more sugars than what may remain in the solution. This makes the solution an unstable mixture, and it may occasionally return to stability through crystallization. This occurs with the loss of water from the glucose which is transformed into glucose monohydrate and takes the form of crystal.
However, not all honey crystallizes. As the sugar responsible for crystallization is glucose, the relationship between the quantity of water and honey is what determines whether the honey will crystallize or not.
