The crystallising of honey depends on the amount of glucose (sugar) you have in the honey. Crystallisation occurs in solutions that are (like honey) oversaturated with sugars. Less saturation means less likelihood for crystallisation while water presence affects the distribution and size of crystals.
In terms of moisture you have two types of crystallisation:
If moisture exceeds ~14% large crystals form at the bottom of the container and the honey seems otherwise OK. That is indicative of moisture excess in the honey which is considered of inferior quality.
If moisture is less than that, the honey crystallises uniformly. That is a normal phenomenon.
Now aside from the way it crystallises, depending on the glucose content you have faster or slower times for its crystallisation. The lengths I quote refer to Mediterranean (Greek) climates. In Scotland, every honey I've ever brought from Greece apart from fir honey has crystallised within weeks. So in terms of glucose:
A high glycose content of ~40% would have the honey crystallise within 2 months from harvest
A moderately high glucose content of ~35% would take 6 months to a year to crystallise
A honey with normal glucose content of ~30% would take a couple of years, and
A honey with low glucose content <30% would not have enough sugars to crystallise (that's my fir honey and my honey of choice)
My reference is a website about honey (in Greek) cross-referenced with the answer I got from a producer when I had the same question.
So to answer your question, your honey doesn't have enough sugar to crystallise.
But even if it does, worry not. Bain-Marie (don't microwave!) it for 1/2 an hour and the sugar will melt its way back into its uniform honey goodness.
If the honey has always had a water content below ~18% and is continuously stored in a sealed container (for instance a glass jar), it is perfectly safe to eat as long as you are over 1 year old. In fact, pasteurized honey is inferior in quality. The pollen and spores will remain in there either way, even if they're dead and can only be removed by (expensive) filtering. So if you got an allergy to that, don't eat honey. But they (pollen, yeasts) are not generally harmful. Botulism is not a concern unless you take medication that reduces the amount of acid your stomach produces.
Acid inhibits the growth in the stomach, your (good) bacteria in the gut (after the acid has been neutralized) will then continue to protect you. Since infants don't have sufficient/stable composition of bacteria yet, they are in (higher) danger of getting botulism. But even then, they rarely get infected. No point in taking the risk, tho.
Honey is hygroscopic, meaning it will draw moisture from it's surroundings (hence the sealed container). This effectively prevents pathogens to grow, preserving the honey as long as the water content of the honey remains at or below 18%.
In fact, here in germany, honey may not be subjected to temperatures higher than 40°C, it may contain no additives at all and the only thing you can do to it is filter the pollen out. We still don't have waves of botulism from honey here. In fact, I have never once heard of one.
Best Answer
Short answer? Maybe. Crystallized honey and raw honey are not mutually exclusive, so you may have a honey that is one or the other, or you may have a honey that is both.
Raw honey is simply honey that has not been over-heated (heated more than necessary to allow the honey to flow for easier bottling) or pasteurized.
All honey will eventually crystallize; however, raw honey will crystallize faster than pasteurized or heat-treated honey, which is often of lower quality as the heat required for pasteurization destroys some characteristics of the honey.