Can I use raw honey when making caramels?

A lot of recipes suggest adding corn syrup or honey to the sugar in order to make crystallization less likely. I'm not in the US, so corn syrup pretty much doesn't exist, but I have a jar of raw and therefore very crystalized honey that I got from a friend who keeps bees. Will using that still help? I'm thinking that all the imperfections like pollen or wax in raw honey will just make the caramel even more likely to crystalize.