Prepare two baking sheets by applying a generous layer of butter and set aside.

In a large pot, mix together the sugar and corn syrup. Heat over high until boiling, then cover and boil for 3 minutes.

Uncover and turn the heat down to medium-high. Cook while stirring regularly until the mixture reaches 300-310°F on a candy thermometer, known as the hard crack stage.

Remove the pot from the heat when the thermometer reads 310°F and mix in the red food coloring thoroughly.

Let the mixture cool briefly before carefully adding the cinnamon oil, stirring well to combine while avoiding the intense steam.

Pour the mixture into the prepared pans while continuing to stir. Use a buttered pizza wheel to score lines in the candy. Allow to cool for 30 to 60 minutes before breaking it along the score lines.