I regularly heat my crystalized honey and notice no change in the
flavor. I am though cautious to heat only to about 145 degrees F. When
I first did this using a double boiler, it was hard to maintain the
temperature. I found the solution at a farm auction. I bought a old
thermostatically controlled deep frier. It does an excellent - and
inexpensive - job. Once set, the thermostat warms to 145 and holds it
until all crystals are gone. I can do about a half dozen one pound
bottles at a time... The water (which I use instead of the oil the frier
used to use) acts as a buffer just as the double boiler would.
Larry Krengel
Marengo, IL USA