I find that gathering everything I need to make this recipe helps to make it go a little smoother. Having everything set in front of you or on the kitchen counter will give you a little less stress if you are making candy for the first time.
Line a 12 x 17 inch rimmed baking sheet with parchment paper. Make sure to have paper not only on the bottom of pan, but up around sides of pan as well, as candy will spread to the edges of the pan. **Important to note: When you pour the hot candy mixture, you want to be sure your counter is protected from the hot mixture. Do so by placing prepared baking sheet on a trivet or hot pads.
In a large heavy saucepan over medium-high heat, combine 3 3/4 cups granulated sugar, 1 1/2 cups light corn syrup and 1 cup of water and bring to a boil.
Once mixture has reached a boil, reduce heat to medium. Cook (stirring often) until temperature reaches 300 to 310 degrees F, measuring with a candy thermometer. Be careful stirring, the mixture is extremely hot.
Once the mixture reaches hard crack stage (300 degrees F.), remove from heat. Add cinnamon oil and 1 teaspoon red food coloring and stir to combine. Little note about the cinnamon oil: I used 1 1/2 teaspoons of cinnamon oil. If you want a less cinnamon flavor, use 1 teaspoon. I found that more than 1 1/2 teaspoons was too much.
Pour into prepared baking sheet and allow to cool and harden at room temperature. Use an offset spatula to evenly spread the candy out in the pan.
In a plastic ziplock bag, add some powdered sugar. Break the candy into pieces by smashing with a meat mallet or rolling pin. Take pieces and place in bag with powdered sugar and shake to coat. Remove pieces and store in an airtight container. Great to also to give as gifts: use mason jars or pretty treat bags.