Brewess, I don't know the answer to your question, but I would like to see what some of the more experienced brewers on here have to say. You would probably get a lot more responses if you posted your question in this subforum: https://www.homebrewtalk.com/f39/
i would just use dextrose, you're not going to get any flavor contribution from honey as a priming agent. and i reckon it'd be harder to distribute since it's so thick. but if you really want to, it's possible. look up 'how to brew', there should be a priming chart with different amounts of different sugars to get you where you want to go if you decide to use honey.
Check out the recipator. I've used honey a few times. Works ok, but it takes a little longer to carb the bottles. Lately, I've been using dried malt extract (DME) with fairly quick results. By the way - I've tried to convince myself otherwise, but there is no difference in flavor due to the priming sugar.
I agree with android on the harder to distribute part. I haven't done enough experimenting to know if there's any taste difference compared to dextrose. My first all grain was a Tripel that called for honey to prime. I didn't heat it up or anything and about half of it was left in the bottom of my bottling bucket. Read up on doing it the right way if you decide to use it.
I use honey to prime. I have been using 1/2 cup to prime 5 gallons but I am going to try just a bit more honey than that next batch.
Honey should NOT be boiled.
I bring 2 cups of water to a boil, measure off the honey in my measuring cup, remove pot from heat, add honey and stir it up until it is 1 consistency then add that to my 5 gallons, gently stir that into the beer and then bottle.
In many recipes that call for using honey they talk about it in lbs. The ratio is 1 pound = 1 cup in brewing.
Honey is 74-80% fermentable, depending on brand/type.