Spun Honey

Growing up one of my favorite things to eat was Spun Honey on toast. I loved it so much I would eat it by the spoonful right out of the container. Still do!

I live in the rural part of Iredell county in North Carolina and Spun Honey is not readily available. I have to drive about 40 miles to find it. So I decided I would try to make my own and I did! Yum

BTW... Spun Honey is not spun. It is created using honey, seed honey and allowing it to crystalize.

The pic shows what I use to make 10 8oz jars of Spun Honey

An 80oz(5 lbs) bottle of honey

8oz (10% of batch weight) Seed Honey--Honey that has already been crystalized into Spun Honey. (Like sourdough starter for sourdough bread) I drove the 40 miles to get it for my first batch.

A 3qt covered saucepan

Rubber spatula

Candy thermometer

10 8oz jars with lids

Pour the honey into the saucepan clip the thermometer on the side of the pan, don't let it touch the bottom. Heat it to 140 degrees on medium heat. Occasionally gently stir with the spatula to distribute the heat.

Keep an eye on it. I learned the hard way if you don't watch it carefully it will boil over and make a GIGANTIC mess. I was still finding honey inside my stove a year later. YIKES

When the honey reaches 140 degrees remove it from the heat. Allow it to cool until the temperature has dropped to 95 degrees. Occasionally gently stir side to side with the spatula to distribute the heat for faster cooling.

Scoop the seed honey into the warm honey by the teaspoonful.

Gently draw the spatula back and forth and across until all of the seed honey is blended.

The mixture needs to cool to room temperature. Let it sit covered overnight to cool and allow any bubbles that formed to rise to the top. the bubbles will look like foam on top of the honey. If there is only a little bit just leave it, but if the foam covers a lot of the surface skim it off with the spatula.

Fill the 8oz jars and screw on the lid.

Place the jars of honey in a place that will stay around 55-57 degrees. I use a small wine cooler, but a garage in the fall or early winter works good, too.

Leave the jars undisturbed for 5-7 days.

During that time the seed honey will crystalize the original honey into a firm smooth spread.

Enjoy!

I eat it on toast, waffles, fresh warm bread and, of course, right out of the jar. Don't tell anybody--I sometimes use my finger to get a little smackeral