Not your average recipe request here...
I've tried a few times to flavor 'natural' tobacco with honey, it has a lot of potential in my opinion BUT it's hygroscopic nature is a negative characteristic.
A few goofy questions if you don't mind....
-Will natural honey reach an equilibrium and stabilize it's affinity for moisture?
-Is there a temperature threshold that will damage honey?
-What variety of honey tends to have a lower ph? (this is based on my understanding that honey is acidic on the ph scale)

Odd questions perhaps but they are sincere. Any help is appreciated.