5 Ingredients or Fewer

Spun Honey

May 19, 2012
3 Ratings
  • Makes Variable honey
Author Notes

This is more of an experiment than a recipe, but so far I'm happy with the results so wanted to share. I tend to buy large volumes of honey on a rather infrequent basis. Invariably some of the honey crystallizes, and I have to re-liquify it on occasion. The last time it happened I decided to see if I could figure out how to make spun (or micro-crystallized) honey. I attempted a batch about 6 weeks ago, and so far it seems to have worked. I will update this until I use up the honey! Special thanks to vvvanessa; her hotline question about crystallized honey gave me the inspiration —hardlikearmour

What You'll Need
  • Crystallized honey
  • ice
  • water
  1. Scoop out a few tablespoons of the crystallized honey from your jar. You want in the ballpark of 5 to 10 percent of the total volume. This will become your "seed" crystal.
  2. Using a mortar and pestle crush the crystallized honey thoroughly. Pass the crushed honey through as finely meshed a strainer as possible into a glass jar large enough to hold all of the honey, plus a single beater from a hand mixer. Transfer residual honey back into the original jar.
  3. Melt the original honey back into a liquid. I put a round grate into the bottom of my stock pot, set the jar atop it, and add water around (but not in) the jar. The water level should be 1/2 as tall as the jar or at the level of the honey in the jar - whichever is less. Heat the pot at a bare simmer until the honey has totally liquified. Carefully remove the jar and let cool on a rack to room temperature. (Use a jar lifter, or alternately let the jar cool in the water until you can handle it.)
  4. Once the honey is at room temperature, transfer it into the jar with the "seed" honey. Place the jar in a pot or bowl filled with ice water. Use an instant read thermometer in the honey, and bring the honey down to 55-57º F, occasionally giving it a stir.
  5. Put a single beater into a hand mixer, and use it to mix the honey on low speed for several minutes. In theory the cool temperature and the presence of seed crystals should help the honey form more of the tiny crystals. Cover the honey jar, then scoop the ice from the water. Leave the honey in the water and allow to to slowly return to room temperature, occasionally adding a few ice cubes if you can.
  6. Store and use as desired. Will maintain a finely grained texture for at least 6 weeks.

See what other Food52ers are saying.

  • susan g
    susan g
  • hardlikearmour
  • beejay45
I am an amateur baker and cake decorator. I enjoy cooking, as well as eating and feeding others. I live in the beautiful Pacific Northwest with my husband and our menagerie. I enjoy outdoor activities including hiking, mushroom hunting, tide pooling, beach combing, and snowboarding.

5 Reviews

beejay45 July 24, 2013
Is this meant to be like the whipped honey that you can buy? If so, and if you're satisfied with you technique now that you've had time to see how it lasts, I definitely want to try it. I'm semi allergic to honey, but I will take the occasional dab of whipped honey on a warm biscuit. ;) I've probably got a couple gallons of the stuff in cans that my mother left here, so it would be nice for at least a little of it to be usable (for me). Thanks!
hardlikearmour July 24, 2013
It keeps a texture fairly similar to whipped honey. I've done the process twice now, and both times it's worked pretty well for at least a couple of months. It's definitely worth taking a chance on, but I'll make no guarantees on the outcome :-)
beejay45 July 24, 2013
Thanks for the fast response! I'll give this a try and see if it works for me. It would be nice to start whittling down this mass of honey I've got. ;) I've been thinking of making mead and giving it as Christmas gifts. LOL!
susan G. May 20, 2012
Inquiring minds indeed! To go from 'want to know' to 'did it!' is admirable.
hardlikearmour May 20, 2012
Thank you, susan!