• Prepare a 13" x 9" cookie sheet.  Grease the pan then put a sheet of parchment paper on the bottom and then grease the top of the parchment paper.  Can use cooking spray.
• In a medium-sized heavy saucepan combine the sugar, water, and corn syrup and bring to a boil over medium heat, stirring occasionally. Once this mixture boils cover and cook for 3 minutes.  Always be mindful of working with this hot mixture.
• Insert a candy thermometer into the pan and bring this mixture to 300 degrees F. This is the candy hard crack stage. This step will take around 30 minutes, but make sure you are watching the pan.

  Do not let the thermometer touch the bottom of the pan.
• Once the temperature is reached, turn off the heat, remove the thermometer (it will be very hot.)  Add the cinnamon oil and red food coloring.  Stir to combine.
• Pour the hot syrup onto the cookie sheet and spread close to the edges with a spoon. Allow the candy sheet to cool for 4 hours.
• NOTE:  the saucepan will be very hot.  It is best to put the pan back on the stove burner to cool off.  
• Add the powdered sugar to a sifter or a small food strainer and sprinkle the candy with powdered sugar then lay a piece of parchment on top, flip over, remove the parchment paper and sprinkle with more powdered sugar.  
• With a heavy spoon or a small mallet, hit the candy to break into small bite-sized pieces. Store the broken candy in an airtight container or you can keep the candy in a zip lock bag.

Alternative for sprinkling with powdered sugar

• Break up the hardened candy sheet into desired sized pieces.  Place in a plastic bag, add powdered sugar and shake to coat.