Honey isn’t just useful as a topping for your toast; it’s actually a powerful antimicrobial. To the best of our knowledge, honey never spoils, as it is a supersaturated sugar solution with only 17% water content. Because of this, any bacteria that get into honey are dehydrated by it, as the water from inside the bacterial cells diffuses into the honey, meaning nothing can survive long enough to cause spoilage. When honey sits in the cupboard for a while it can start to crystalize. This is simply sugar precipitating out of the solution; it is not a sign of spoilage.
