Maybe this has been suggested before, but even coarse granulated honey can
be put thru a grinder (i.e., a small kitchen electric meat grinder) to
yield beautifully smooth "creamed" honey.  Much faster and easier than the
Dyce process, and less apt to "frost" on the sides of the jar.  One try of
this and most customers are hooked!  It should be stored in a cool place
afterwards, BTW.
 
You can use coarse solid honey such as aster/goldenrod, and even though
it's not normally considered table-grade, the resulting creamed honey is
surprisingly mild, and perfect for spreading on bread or whatever.
 
Give it a try -- I have been told that creamed honey made this way has
placed above Dyce-process product in contests more than once.  Not much of
a honey-eater myself, but I like this much more than the usual liquid honey.