Place a wire rack over a large piece of baking paper and set-aside. Place sugar and water into a saucepan and stir over low heat to dissolve the sugar. Stir in the cinnamon and the salt until fully incorporated. Bring to the boil and boil over a high heat, stirring occasionally, until a candy thermometer reads 113-115°C (soft ball stage).
Reduce heat to a simmer and stir in the nuts until completely coated. Remove from the heat and, using kitchen tongs, remove individual nuts from the candy mixture and place on the wire rack to cool. As the nuts cool, the mixture will crystalise and harden.
Allow to cool completely before storing in an airtight container or packaging for gifts.
