Here is how I create my caramel crunch:
I dissolve 4 parts sugar and a pinch of salt in 1 part luke warm water, making sure that all the crystals have dissolved. This has two advantages. First, you make sure that the sugar crystals actually are dissolved, which sometimes is not the case when you heat the sugar directly. The dissolution in water gives you more granular control on the intensity of caramelization and almost eliminates the possibility of burning the sugar.
Next, I bring the mixture to a boil on high heat. This causes the water to evaporate. Be patient, after a while the mixture will start to get light brown and the number of bubbles increases, it will look a bit like bath foam. Stir rapidly now!
When the color of the caramel is something like a light cognac, take it from the heat and continue to stir until the bubbles are gone. Pour the caramel on a baking tray layed out with baking paper. I tried it once with a silicone ice cube tray, too, with good results. What you should have after some time is crystal clear caramel.
You can add some Cointreau or a splash of lime juice to the original solution. or after taking the mixture from the heat, which is the only time when Milk products or other ingredients sensitive to heat should be added, too. My personal favorite is adding Cointreau and chopped almonds.