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Acacia honey is made from the flowers of the acacia (aka locust) tree. It is very light colored, and it is reputed to never crystallize. Certainly none of the acacia honey I've had in the house has crystallized, but I don't know about the "never" part, because we tend to consume it before eternity sets in. :)

My question is, is this due to some property of acacia nectar (if so, what?), or is "acacia honey" a code name for some highly-processed honey-flavored concoction, or ...?

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what kind of acacia honey do you use? Most of the mass-market honeys I have bought don't crystalize (I assume due to treatment or additives, but not sure), and I think that I have had farmers' market acacia honey crystalize, although I am not 100% sure about this memory. –  rumtscho Jul 9 '12 at 20:40
    
I don't know if you can get more mass-market than the honey in the bear-shaped bottles, and those crystallize on me all the time. For acacia honey in the US, you have to scour the international foods section of better supermarkets, such as Wegman's; it's usually imported from Germany. I've also had acacia honey in Hungary, where it's much more common and widely available, including from farmers-market-type sellers; all of it has been equally crystallization-proof in my experience. –  Marti Jul 9 '12 at 20:58
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2 Answers 2

Due to the high content of fructose is in the liquid state for a long time and very slowly crystallizes.

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Usually the honeys that do not crystallize have been boiled. Boiling makes honey runny and clear, and helps separate wax (and perhaps other solids) from the sugar-component of the honey.

May be boiling also destroys some nutritive components of the honey - many seem to think so.

Quality honey is never boiled but centrifuged, will crystallize, and keeps for ever!

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