Just read this:
Have extracted the basic statements from the summary.
The rheological properties (1)of most honey types can be described as Newtonian. This means that even if the amount of shear applied to the sample by the viscometer is increased the viscosity remains constant.
Certain types of honey exhibit non-Newtonian characteristics. These are known as thixotropic and shear thinning and the two main types of honey that exhibit these effects are those produced from Leptospermum spp. (including manuka honey) and Calluna vulgaris(heather honey). When the shear rate of the viscometer is increased on these honeys the viscosity observed is reduced significantly with time.
So according to this article most honeys are not thixotropic