3 c. sugar
1 c. white Karo
1/2 c. water

Cook to 280 degrees or soft crack stage (must use candy thermometer). Remove from heat, stir. Cool slightly, and add 1 teaspoon cinnamon, oil and 1 teaspoon red food color. Pour onto a buttered jelly roll pan (approximately 15"x22") and cool. When cool, use handle or knife to crack into desired size pieces and shake in a bag with 1/2 cup powdered sugar. I use a colander to remove excess sugar, which can be saved in freezer for next use.