Making Creamed Honey

This time of year I always make several batches of creamed honey. I give them away for holiday gifts to friends and family.
 Creamed honey is easy to make. The people you give it to will be amazed with the different type of honey. Many people have not even tried creamed honey.
Creamed honey is basically granulated honey. Use honey that is liquid and is free from all granulation. Honey is warmed to about 95 degrees and a good quality creamed honey is added for seed. The fine granulation of the store bought, good quality, creamed honey is the basis for the final product. Over a period of ten days to two weeks the honey will granulate by replicating the fine crystals of the store bought creamed honey. Put the fresh batch of creamed honey in a place that is around 57 degrees. A cold concrete floor works great. This temperature is perfect for honey granulation.When it has "set" the honey will be very firm. Creamed honey spreads like butter. Nothing better than a toasted English muffin with butter and creamed honey for a great winter breakfast. 
 Use one pound of creamed honey per ten pounds of liquid honey. If making cinnamon creamed honey, add 1/8 cup cinnamon powder per ten pounds honey. Don't mix in the seed if the honey is too warm. The seed crystals may liquefy and the process will not work. After I mix up the seed and honey, I put it outside for a quick cool off before the seed can melt.