Did you know Honey is hygroscopic? (Absorbs water) And that it’s also thixotropic? (changes from solid to liquid under pressure).

I never thought a discussion about Honey (specificly: how/why you get the “crunchy” effect when honey is spread on fresh bread) could be so interesting. But really - it is.

Lots of theories posted on the thread. 

Sorry, I can’t remember where I found the link - it was in my reader list just recently.