When Ever I make Almond Roca the butter separates from the toffee, even when it is golden brown. Any ideas?

by adding a pinch of corn starch to the mixture you will bind the ingredients together, bring everything to a boil and it will thicken the butter and toffee. you don't need very much about a 1/2 teaspoon sprinkled slowly into the mixture while whisking the butter and toffee together