Begin making the candy, we recommend preparing your pan for the candy. You can either grease a cookie sheet, or line the cookie sheet with parchment paper and then lightly grease it. Either way will work. The main purpose is to help prevent the candy from sticking to your pan.
In a saucepan, add light corn syrup, granulated sugar, and water. Stir together then place the pan over medium-high heat.
Over medium-high heat, stirring occasionally, bring the mixture to a boil. Using a candy thermometer, monitor the temperature of your mixture as it boils.
Continue stirring until the mixture reaches 300°F (149°C) which is your hard crack stage (between 300 - 310°F).
Remove the candy from the burner and add cinnamon oil and food coloring. Stir to combine.
Pour your hot candy mixture into your prepared pan right away, so that it does not begin to harden on you. Allow it to sit at room temperature until hard.
Once the candy is hard, you can dust it with powdered sugar.
Using a butter knife crack the candy into pieces. Now you are ready to serve and enjoy!