Why did my kataifi burn when toasting?

Kataifi burns quickly because it's very fine and delicate. The most common cause is heat that's too high — use medium-low heat and stir or toss constantly. Butter burns faster than neutral oils; use clarified butter or a mix of butter and oil to raise the smoke point. Keep kataifi moving in the pan and remove from heat the moment it turns golden (it continues cooking from residual heat). Spread immediately on parchment to cool and stop the cooking process.