WARNING: you are using raw unpasteurized hone which is not only riddled with every bee-fouling bacteria under the sun, but it has all sorts of enzymes that will break down the complex sugars that add flavor and body to the end of the beer. So proceed with caution.
The best way to add unpasteurized raw, straight from the hive honey is to pasteurize it WITHOUT boiling. Unionrdr will tell you, pasteurization occurs at like 162 F in a matter of seconds, and boiling occurs at 212 F. Just heat the honey water mixture to 170 and you will keep a lot of the honey flavor. Now, I have no clue at what temp the enzymes denature, so as said this likely WILL significantly dry and thin out your beer. Make sure to add crystal malt or equivalent to retain residual sweetness.
Also, fermented honey tastes a lot different than regular honey. If you like mead you'll like adding honey to your brew, but just know that this is the flavor your imparting tithe beer.
Now, I'm goofy but my favorite sugars to add are grade B 100% maple syrup and molasses. I've carved with both and it takes more than you think.
Google search "Priming sugar calculator" and it should link you to Northern Brewer which will tell you the priming rates for like 20 different types of sugar. Good luck man. Report back with tasting notes!