Hi & happy holidays to all my long lost SE friends! I have a question regarding some mysterious goings on's with my toffee. Here is a link to the recipe I used. http://www.thekitchn.com/thekitchn/dessert/recipe-mailing-toffee-005521 I followed this recipe to a "T" three times. The first time I used it nothing seemed out of whack and the toffee came together according to the recipe. The next 2 times something strange occurred, at the point in which the toffee was just about to turn golden tan- the butter started separating out from the molten candy goo. Once I got the toffee spread and set slightly in the pan, I poured off the excess butter and then put the chocolate. The toffee didn't seem terribly affected and tasted good. I'm just wondering if anyone has any ideas why it would separate like this? Would altitude and the boiling point here have to anything with the separation? (I'm in Denver- and lots of my cooking has been affected by the altitude) Thanks for satisfying my curiosity!