1.   Caramelize the sugar in a saucepan over low heat, stirring frequently.

2.   Caramelizing those sugars is the essential element in the drying process, giving the finished product its characteristically toasted flavor.

3.   Having caramelized sugar in the pan enriches the flavor and makes a great sauce.

4.   If necessary, place briefly under the broiler to caramelize the sugar, being careful not to burn the nuts or sugar.

5.   In a small saucepan over high heat, caramelize the sugar until dark amber.

6.   Just as it does the proteins in meats, grilling caramelizes the sugars in fruits and vegetables, giving the food an intense but natural sweetness.

7.   Just like it does the proteins in meats, grilling caramelizes the sugars in fruit and vegetables, giving the food an intense but natural sweetness.

8.   Light blowtorch and, holding it so the flame just touches the surface, begin caramelizing the sugar, working in circles from center to edges of baking dish.

9.   Mike Morgan says the hot coffee caramelizes the sugars in the milk.

10.   Over high heat, caramelize the sugar to a golden brown.