Honey doesn’t go bad because of its simple composition: sugar mixed with a little water. This natural, low-moisture state deters bacteria and yeast, both of which find dry environments not comfortable enough to breed. However, the sugary substance’s inherent dryness can also lead to crystallization, the process that causes honey to become thick and cloudy. Crystallization, which can occur anywhere from a few weeks to a few months after honey has been bought, can be remedied by placing the honey container in a bowl of hot water for a few minutes. But, while honey may naturally have a long shelf life, heating and cooling the spread too many times can cause it to lose its color and aroma. After multiple heating sessions, it’s probably best to throw the honey away.