large shallow baking pan and heat in a 275°F oven 15 to 20 minutes, or until they are lightly browned; stir occasionally.
Combine the sugar, water, cinnamon, and salt in a heavy 1 quart saucepan.
Stir over low heat until sugar is dissolved.
Increase heat and bring to boiling.
Wash down crystals from sides of pan with a pastry brush dipped in water.
Set candy thermometer in place.
Cook, without stirring, until thermometer registers 296F, washing down crystals from sides of pan as necessary and changing water after each washing.
Remove at once from heat and place pan of syrup over hot water.
Dip 3 to 5 nuts into syrup at one time, evenly coating each nut.
Do not stir syrup.
Using a buttered fork, lift nuts to aluminum foil or a buttered baking sheet.
Slide nuts off foil or baking sheet and store in an airtight container.