Set on medium heat, and stir occasionally for about 20 minutes, or until liquid begins to evaporate.
Sprinkle with salt (and cinnamon, if desired), raise the heat to a slightly higher temperature, and continue stirring every few minutes until sugar crystalizes.
A fine sugar powder may develop in the middle of the cooking process; just keep stirring and the sugar should start to darken and coat the nuts with a beautiful clear coating. Beware of burning the nuts; if that starts to happen, lift the pan off heat and lower temperature.
Turn off heat and transfer nuts to lined baking sheet. Bake at 325° F for 10-12 minutes.
Allow to cool, then break up chunks. Store in sealed bag or container for up to two weeks.