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The geographical nature of Lebanon allows beekeepers to produce distinctive honey, which is amongst the most expensive in the world, and representing serious competition for foreign honey producers. The increased demand of consumers and the economic crisis are exacerbating fraudulent honey production, particularly sugar addition, which affect negatively its health benefits. In this study, infrared spectroscopy coupled with chemometrics was used to test honey authenticity, as a promising alternative quick, and cost‐efficient method. Six authentic Lebanese honey and 18 samples intentionally doped with 10%, 30%, and 50% of glucose, fructose, sucrose, and high syrup fructose corn syrup (HFCS), were analyzed by near and mid‐infrared (MIR) spectroscopy. Spectral data were processed using Principal Component Analysis. The results allowed for the classification of the samples in function of the adulterant sugars and made it able to define bands that are attributes of these sugars as well as a detection limit which fluctuates around 10%. It was also highlighted the advantage of the MIR over the near‐infrared, especially for fructose and HFCS adulteration. Novelty impact statement: Infrared spectroscopy coupled with chemometrics was proven to be a promising tool for testing honey authenticity as it is perceived to be a quick, reliable, non‐polluting, and cost‐efficient method. The application of the Principal Components Analysis (PCA) on Mid and Near‐Infrared data can detect the adulteration of honey with respect to four adulterant sugars: glucose, fructose, sucrose, and high syrup fructose corn syrup. The results of PCA allowed for the classification of the samples in the function of the adulterant sugars and made it able to define bands that are attributes of these sugars with a detection limit of around 10%. [ABSTRACT FROM AUTHOR]