How do I avoid crystallization when making caramel?

i'm not sure what you're doing wrong either, but what works for me is I put some sugar in a pot, add a little bit of lemon juice and a bit of corn syrup, cook until it turns golden brown stirring continuously and then whisk in cream. If your sugar is caramelizing before all the lumps are out, try cooking it at a lower temperature. If you still have a few lumps in your caramel, just strain it out. I hope this is helpful

maybe you need a candy thermometer? or else use a heavier pot that conduct heat more evenly.