If you put some white sugar on a sheet pan and throw it in an oven at 300° for a few hours, stirring occasionally, you get granulated caramel.

It’s like sugar in texture and can be used as a 1:1 replacement for regular sugar, but it tastes caramel-y.

This is interesting because it doesn’t just melt into liquid caramel.

SOURCE:

Honestly, I am not doing this article justice. If you’re at all interested in toasted sugar, you’ll want to read the whole thing:

How to Make Rich, Flavorful Caramel Without Melting Sugar