Begin by greasing a baking sheet with butter or lining it with parchment paper.

In a heavy-bottomed saucepan, combine the sugar, corn syrup, and water. Stir gently until the sugar dissolves.

Place the saucepan over medium heat and bring the mixture to a boil.

Using a candy thermometer, monitor the mixture until it reaches 300°F (hard crack stage).

Once at the desired temperature, remove the saucepan from heat and stir in the ground cinnamon, food coloring, and vanilla extract quickly.

Carefully pour the hot candy mixture onto the prepared baking sheet and spread it out with a spatula.

Allow the candy to cool completely at room temperature.

Once cooled, break or cut it into pieces using a sharp knife or kitchen mallet.

Place the cinnamon candy pieces in an airtight container for storage.