Kelli, we may be giving the same Christmas gifts this year! (Great minds think alike, right?) I'm glad your toasting sugar experience went so well. You're right in thinking that the more you stir the sugar, the more steam and moisture is released, which prevents clumping. Near the end of the toasting time, you might notice that less steam is being released; that's because the sugar is drying out and getting close to its fully toasted potential. Thanks for writing, and happy baking!

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