I made two batches of Matzoh Crunch from the recipe I got on this board. The first batch was phenomenal--I now know why other posters have dubbed it Matzoh Crack! However, the toffee for the second batch refused to "come together" in the pan (the butter and sugar stubbornly remained separated, and there was a big oil slick when I finally spread it on the base layer), and it took so long to bubble in the oven that the edges got a little scorched. I used butter from the fridge for the first batch and butter from the freezer (unthawed--just put the cubes right into the saucepan) for the second. Does freezing butter make it behave differently for candy-making purposes? Would it have made a diff if I'd thawed the butter before making the toffee? Thanks!