Hi, Susan. I made many batches of toasted sugar (in more than one oven) at 325°F while researching this post, so I'm surprised to hear it didn't work quite as expected for you. It could be that your oven runs a bit hot or that the pan you used conducted heat too efficiently. If you want to try it again, lower the temperature of your oven by 25°F and make sure it's not on the convection setting. Try using a different pan (made of glass) and make sure you use a full 4-pound bag of sugar so that it doesn't heat up too quickly. Stir very thoroughly to prevent clumps. As for the clumpy toasted sugar you already have, buzz it in a food processor until it's powdery and fine. It'll work brilliantly in your baking!

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