Honey consist of about 95% fermentable sugars but does not contain essential nitrogen nutrients needed by yeast so you should add some yeast nutrient when using honey.
Honey is tricky but the National Honey Board recommends the following process.
1. Dilute your honey to the gravity of your wort with water.
2. Conduct a hold for 2.5 hours at 176 degrees
3. Add this preparation directly to the fermenting beer at high kraeusen
The say DO NOT - add unpasteurized honey directly to your cooled wort because honey has many many impurities that can contribute a distinct flavor and aroma to a beer.
Never tried honey - just repeating.