We're glad that you've got such a positive attitude about your toasting sugar adventure, Teresa. We're truly lucky to have customers like yourself! It sounds like the process might turn out smoothly if you turn your oven down by at least 25°F from the outset. Your oven may run slightly hot or have "hot spots". You can try moving the pan of sugar farther away from the heating element to encourage it to toast rather than melt. I ended up with a few batches of mostly powdery but slightly clumpy toasted sugar myself. I used it in recipes where the sugar was mostly melted or it didn't matter if some clumps remained: simple syrup, pastry cream, granola, even chip-and-chunk-filled cookies. You can also run the sugar through a sieve to remove any lingering clumps if they're bothering you. So many possibilities await!

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