Cinnamon Drops

Ingredients

• 1 pound Granulated sugar (Originally '1 ratal' (1 lb).)
• 1 cup Water (Originally '1 pasher' (approx 250ml). Use cold water.)
• 1 1/2 tablespoons Ground cinnamon (Originally '1.5 tola' fine powder. Can substitute with 1 teaspoon of cinnamon oil for a clearer candy.)
• 1 teaspoon Olive oil (For greasing the tray.)

Instructions

1. 1Prepare a clean metal tray or baking sheet by greasing it lightly with olive oil. Set aside.
2. 2In a heavy-bottomed tinned pan (or stainless steel), combine the sugar, cold water, and ground cinnamon (or cinnamon oil). Place over medium heat.
3. 3Stir occasionally until the sugar dissolves, then let it boil until it becomes a very thick syrup. Cook until it reaches the 'hard crack' stage (approx 300°F / 150°C). To test without a thermometer: drop a small amount of syrup into a saucer of cold water. If it spreads, it is not ready. If it immediately hardens into a solid, brittle lump, it is ready.
4. 4Immediately remove the pan from the heat once the hard crack stage is reached. Pour the hot syrup into the prepared greased tray. Allow it to cool slightly.
5. 5When the candy begins to set but is still warm and pliable, use a knife to score cuts across the surface to mark small pieces. Allow it to cool completely until hard. Once cold, break along the scored lines into individual drops.