We're sorry to hear that you had some trouble, CJ! It sounds like maybe your oven what a bit too hot, causing the sugar to caramelize rather than toast. We'd recommend using a secondary thermometer to ensure that your oven is running at the proper temperature. Also, as Kye notes in the article, a glass or ceramic pan is best for this as a metal pan conducts more heat. 

For the sugar you have on hand now, you can put it in the food processor and grind it back down to a sugar consistency. It can be sprinkled on top of scones or quick breads before baking or sprinkles over ice cream or oatmeal for a nice boost of flavor! We hope this helps for future baking adventures! 

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