• 3¾ cups granulated sugar
• 1¼ cups light corn syrup
• 1 cup cold water
• 1 tsp vibrant red food coloring (optional for festive flair)
• 1 tsp pure cinnamon oil (use caution—potent stuff!)
• ⅓ cup powdered sugar, for coating
• Softened butter or nonstick spray, for pan prep
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 Equipment Essentials
• Heavy-bottomed saucepan (3-quart or larger)
• Accurate candy thermometer (non-negotiable for perfect texture)
• Rimmed baking sheet (approx. 15×10 inches)
• Aluminum foil
• Wooden spoon or heatproof spatula
• Meat mallet or heavy rolling pin
• Sharp chef’s knife or bench scraper
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 Step-by-Step Instructions
PREP THE PAN
Line your baking sheet with foil, smoothing out wrinkles. Generously butter the surface or spray with nonstick coating. Set aside near your stovetop.
COMBINE & DISSOLVE
In your heavy saucepan, whisk together sugar, corn syrup, and water. Add food coloring if using. Place over medium heat, stirring gently until sugar fully dissolves (about 3–4 minutes).
BOIL TO HARD-CRACK
Stop stirring. Increase heat to medium-high. Clip on your candy thermometer. Boil undisturbed until the mixture hits exactly 300°F (hard-crack stage)—roughly 20–25 minutes. Watch closely near the end.
INFUSE THE CINNAMON
Remove pan from heat. Carefully stir in cinnamon oil—stand back and turn your head away as you pour; the aroma is intense! Mix swiftly but gently.
POUR & COOL
Immediately pour the molten candy onto your prepared pan, tilting to spread evenly. Let cool undisturbed at room temperature for 45–60 minutes, until completely hardened and cool to the touch.
SMASH & COAT
Flip the candy slab onto a clean surface. Use the tip of a knife to score shallow lines, then tap firmly with a meat mallet to shatter into rustic shards. Toss pieces gently in powdered sugar until lightly coated on all sides.
STORE OR GIFT
Transfer to an airtight container with parchment between layers. Keeps beautifully for 3–4 weeks at room temperature.
