Place the walnuts on a baking sheet in a single layer. Bake for 10 minutes or until lightly brown.
In a saucepan over medium heat add the sugar, water, and ground cinnamon.
Place a candy thermometer in the pan and allow the ingredients to melt. DO NOT STIR until it reaches 238 degrees. (This will take roughly 8 minutes.)
Remove from heat and immediately stir the hot sugar mixture into the walnuts.
Lightly spray a cooled baking sheet with non-stick spray. Spoon the walnut mixture onto it. (You can put the mixture onto parchment paper if you prefer for cooling.)
After the walnut mix has cooled you can serve whole or crush them into small pieces and place in a serving dish. Snack on it, or add it as a topper to yogurt or ice cream!
You can use walnut halves or pieces in this recipe.
If you prefer, you can use pecans or any nuts you have on-hand. If you want to get fancy, you can add seeds like chia and sunflower to make a brittle.
If your nuts mix turns out sticky, it means you didn't cook the sugar mixture until it was hot enough. To fix sticky nuts, place them onto a parchment paper lined cookie sheet and bake at 325º F for 5-15 minutes. Allow them to cool.
These nuts will keep in an air-tight container up to 5 days. If you freeze them they will keep up to 2 months.