Created by Tisme on February 25, 2020
Step 1: Place a wire rack over a large piece of baking paper and set-aside for later use.
Step 2: Place the sugar and water into a saucepan and stir over low heat to completely dissolve the sugar.
Step 3: Stir in the cinnamon and the salt until fully incorporated & bring to the boil and boil over a high heat, stirring occasionally, until a candy thermometer reads 113-115°C (soft ball stage). Note ~ This syrup is dangerously hot so please be careful.
Step 4: Reduce heat to a simmer and stir in the nuts are coated completely. Remove from the heat and, using kitchen tongs, remove individual nuts from the candy mixture and place on the wire rack to cool. As the nuts cool, the mixture will crystalize and harden.
Step 5: Allow to cool completely before storing in an airtight container.