Honey does it on it’s own, and that’s bad when you’re trying to use it in it’s liquid form. How would you make it do it so that it can be tried in a recipe as a topping?
Here is a page explaining how to make crystallized honey.
Any way to make it chunkier? I want to use it as a possible substitute for shredded coconut. And easier? I know I’m needy… no is an acceptable answer, I guess.