Grease a large baking sheet or line it with parchment paper.

Have a candy thermometer, a heat-resistant spatula, and a wooden spoon ready.

Sprinkle a light layer of powdered sugar over the baking sheet to prevent sticking.

In a medium-sized heavy saucepan, combine the sugar, corn syrup, and water.

Stir the mixture over medium heat until the sugar dissolves completely.

Attach a candy thermometer to the side of the saucepan, ensuring it doesn’t touch the bottom.

Increase the heat to medium-high and bring the mixture to a boil without stirring.

Cook until the syrup reaches 300°F (hard crack stage), which takes about 10-15 minutes.

Once the syrup reaches 300°F, remove it from the heat.

Quickly stir in the cinnamon oil and red food coloring, being careful of the steam (it’s very hot and can cause irritation).

Pour the hot candy mixture onto the prepared baking sheet. Tilt the pan gently to spread the candy evenly.

Allow the candy to cool completely, which usually takes 30-60 minutes.

Once the candy is fully set, use a hammer, mallet, or the handle of a knife to break it into bite-sized pieces.

Toss the pieces in powdered sugar to prevent them from sticking together.