Most all honey will crystalize over time. Raw honey forms a looser crystal structure than heated honey. It reminds me of whipped honey, but more dense. (It is delicious to eat with a spoon!) Heated honey forms crystals which are sharper and more of what you think about when honey "goes to sugar." That is an important way to tell the difference between raw and non-raw honey.
I say that “most” honey will crystalize because there are a few nectar sources which yield honey that does not crystalize, at least not yet (5 years later). But unless you encounter one of these rare varieties, here are a few ideas about how to “un-crystalize” your raw honey.
To "un-crystalize" raw honey, gently heat it below about 100 degrees F, like in a hot water bath, in the sun, or back of the car. This will return it to a liquid state (for a while). Raw honey usually crystalizes faster than heated honey. You may have to repeat this process several times if you have a large container of honey.
You may not want to microwave raw honey because it will heat the honey, decreasing the nutrient value, and creating a melted plastic squeeze bear mess. Some of the melted plastic may also get into the honey and then you will eat it accidentally. Then your liver will have to work hard to eliminate it from your body.
The above photo was from Stan's Grandpa Arthur's honey operation.