Love this! Read your post and immediately toasted a batch. Used it in Snickerdoodle cookies to rave reviews and recipe requests. Better than Sugar In the Raw in coffee - nutty but none of the alkaline aftertaste. I went for the final color that’s shown in your pie crust blind bake photo. I’m planning to put toasted sugar in nice jars and attach my “new” old favorite Snickerdoodle recipe and pretty bow as an inexpensive and unique holiday hostess gift for all of my friends who bake. On a final note - it may be that the frequent stirring has the added benefit of releasing moisture based on the diminishing steam waves I noticed over the course of toasting the sugar?

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