Separation Issue: Add 1/4 cup of light corn syrup (helps emulsify the sugar/butter). Also keeps the sugar from crystalizing. Grainy issue: Sugar has crystalized (it only takes one sugar crystal to start the chain reaction) due to not using corn syrup, too high heat or not cooking long enough. DO NOT scrape toffee from sides of pot when pouring out onto pan. Those are where the crystalize sugars (if any) will be and will separate your toffee, even at the end. Burnt issue: Could be the altitude. High altitude affects cooking process. You will have to add/subtract time depending on your altitude. Also, cook at slightly lower temps so it won't go from "done" to "burnt" so fast and/or crystalize. It happens FAST! Sticky, not crunchy issue: Humidity. Too much humidity in the air. Check humidity levels the day you will be making toffee. If it's high, or it's raining/snowing, it will make the candy "chewier."
I know candy makers use copper pans. I think this is what remedies the heat distribution issue, but don't quote me on that as I have never cooked it out of anything made of copper.
Hope those help. I learned them from about 10 years of trial/error/research. I even asked Dori Greenspan for her ideas on this subject (separating). She knew exactly what I was talking about-how frusterating it is, but had no suggestions. Sometimes candy just doesn't want to "play nice." These tips should reduce the frequency of incidents. It's very tricky to make candy! An art.
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Separation Issue: Add 1/4 cup of light corn syrup (helps emulsify the sugar/butter). Also...