Honey is a moderately shelf-stable food product. Archaelogists have found jars of honey in Egyptian tombs that appear to be more than 2,000 years old! Contrary to what one might expect, dehydrating honey does not increase the shelf-life of honey. The sugar content in honey is high enough that it can already store for many years in its natural form. However, honey does contain yeast, which over time can ferment the honey and give it a different, though safe, taste. Honey will also develop sugar crystals over time or with changes in temperature. Dehydrating honey will eliminate these factors, as well as enable use as a powdered sprinkle on top of baked goods, or any other use where a more powdered texture is helpful. It's a relatively simple matter to dehydrate honey for longer shelf-life.
Spread parchment paper out on dehydrator rack.
Spread honey out on parchment paper, being careful to leave a safe margin on the perimeter for the honey to spread out without spreading off the sheet.
Place in dehydrator at 48.9 degrees Celsius and dehydrate until the honey is brittle and breaks apart. Check its state periodically throughout the drying process by attempting to break off a piece of the honey.
Pull the rack out of dehydrator after desired brittleness is achieved. Place in a dry location and allow to completely cool. It is better to do this in dry, non-humid weather to avoid honey rehydrating itself with moisture in the air.
Break honey up into pieces and place in a blender after it is cooled. Blend honey into a powder.
Store honey in an exceptionally airtight container in a dry location.
Dehydrated honey is incredibly hygroscopic: it attracts water in the air, which can partially rehydrate the honey, turning it into mess. It is crucial to keep all moisture from dehydrated honey by sealing it tight and storing it in a dry location.