| No Images? Click here  Toasted Sugar  Toasting sugar in a low oven allows it to slowly caramelize without sacrificing its crystalline structure. The result is a sort of "granulated caramel" that can be used in any recipe as a one-to-one substitution for plain sugar. A mere hour of toasting will dramatically tame the sugar's sweetness, while extended periods of time will build a more intense caramel flavor. The Kitchen Essential  A Food Processor Deeply caramelized sugar can be superclumpy. Stirring from time to time helps release entrapped moisture but not enough to stop it from cooling into hard, lava rock–like pieces. Fortunately, these chunks are highly porous and easily demolished in a food processor, where they can be ground until powdery and fine. 
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