12 tbsp. cocoa powder
4 tbsp. oil
3 c. sugar
2 tsp. cinnamon (or 2 tsp. peppermint extract)
2 tbsp. light corn syrup
1 1/4 c. milk
4 tbsp. butter
1 tsp. vanilla
2 c. chopped walnuts

Stir oil, cocoa, sugar, cinnamon, corn syrup and milk in a 3 quart saucepan. Cook over medium heat, stirring until sugar dissolves. Scrape crystals from side of pan. Cook to 236 degrees on candy thermometer (soft ball stage). Remove from heat; add butter and without stirring, let cool to 110 degrees or lukewarm. Add vanilla (and peppermint, if substituting it for cinnamon). Stir or beat until mixture begins to thicken. Stir in nuts, continue stirring until candy holds its shape. Pour into greased 9x9 inch pan. Cool and cut into squares. Makes about 3 pounds.