trying to make caramel

and two failed batches of grainy buttery sugar later... sigh... can't seem to figure out why teh sugar keeps recrystallizing.  I've washed the sides of the pot with a wet brush, left the cover on, and not stirred the syrup.  Gonna try again later on.  I *WILL* get this right even if I have to make a batch a day for the next year!