Making toasted vanilla sugar

I have toasted sugar which is slow cooked at the lowest setting possible and stirred every 10 minutes for 2+ hours giving it a slight nutty caramel taste due to Maillard reactions. I turned this into vanilla sugar a while back and it is amazing but Im about to run out.

My question is do you think I'll lose anything flavor wise by toasting vanilla sugar i have or should I just toast regular sugar and make that into vanilla sugar?