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Crystallization occurs when you heat the mixture too quickly. The sugar crystallizes on the side of the pot and gets mixed back into the Toffee. That's what creates a grainy texture. To prevent crystallization, take care to completely dissolve all the sugar before you bring the mixture to a boil.
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The content is intended to augment, not replace, information provided by your clinician. It is not intended nor implied to be a substitute for professional medical advice. Reading this information does not create or replace a doctor-patient relationship or consultation. If required, please contact your doctor or other health care provider to assist you to interpret any of this information, or in applying the information to your individual needs.