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To make the caramel, spray a rimmed baking sheet heavily with nonstick spray and set aside.
Add the sugar to a heavy-bottomed medium saucepan. Turn the heat to medium high and stir with a silicon spatula until the sugar liquefies, turns golden brown and no sugar crystals remain.
If it starts to get smokey, remove it from the heat immediately. If there is still unmelted sugar, keep stirring.
Immediately pour onto the prepared baking sheet and use a spatula to spread evenly until it’s about ¼ to ⅛ inch (0.7 to 0.3 cm) thick.
Set aside to cool and harden, about 30 minutes.
Once cool, turn out onto a cutting board and cut into shards of ½ inch (1.25 cm) and smaller.