This is the third batch of toffee I've made in the last two days. The first batch went straight from the pan to the trash (at some point my butter separated from the sugar and it couldn't be recovered), the second batch was quite good, but just a little on the tacky side. I was determined to get it right, and batch three was the winner! The trick that I think I finally accomplished was heating it very slowly and reaching about 310 degrees (F). I really don't know that the recipe makes a huge difference, they are all quite similar, I think the process itself is the critical issue. I never had the heat on any more than medium (most of the time on medium/low), and was just patient. It took about 35 minutes of almost constant watching and gentle stirring. But the end result... beautiful, rich and crisp. Guess what everyone on my Christmas list is getting this year?