3 3/4 c. cane sugar
1 1/2 c. Karo syrup
1 c. water
1 1/2 tsp. cinnamon oil
1 1/2 tsp. coloring
powdered sugar

Spread large sheet of aluminum foil onto countertop. Turn sides up to form pan. Sift a heavy coating of powdered sugar over the foil; don't spare sugar (it may be reused). The sugar keeps the candy from sticking. Bring cane sugar, Karo and water to boil, 309°F on candy thermometer. Remove from heat; add cinnamon oil and coloring. Pour onto foil and sift powdered sugar on top. Let cool, then break into small pieces. Other flavors and color may be used.