Heat the sugar in a heavy-bottom saucepot until the caramelized sugar reaches a medium caramel state (do not burn the sugar - just melt it completely and cook until it reaches dark brown).
Add in the spices and cook for about a minute.
Pour on a silicone sheet lined sheet pan, and let cool.
Once it is hard, grind up the caramelized sugar and spices in a spice grinder or blender until fine.