Honey pops

• 1/3 cup honey
• ¼ teaspoon cinnamon, optional
• Lollipop sticks (available at craft stores)
• Candy thermometer, optional

How to do it:

1. Lay the lollipop sticks on a baking paper-covered baking sheet.
2. Pour the honey into a small saucepan and boil over medium-low to medium heat for about 10 minutes or until the temperature on your candy thermometer reads 150 degrees C. The honey will bubble up. Adjust the heat so that the honey continues to bubble but does not boil over, stirring occasionally. (If you do not have a thermometer, you may test the honey for by dropping a drip or two into a bowl of very cold water. If the honey hardens into a ball, it is ready. If it remains soft to the touch, return to a boil.)
3. Once the honey has reached 150 degrees, remove the pan from the stove. Stir the honey and allow it to cool for a minute or two in the pan. Add the cinnamon, if using, and stir to thoroughly incorporate.
4. Slowly pour the still-hot mixture over one end of the lollipop sticks. When the honey is very hot, it will spread out and form an uneven circle. Your first few lollipops might be thin and misshapen. As the honey cools, it becomes easier to pour an even circle. If desired, you may even out the first few lollipops by pouring a little more honey over them at the end. The thinner lollipops may be a little sharp around the edges once the honey hardened, so I would recommend making them thicker. Additionally, if your honey cools to the point that it becomes hard to pour, simply return to low heat for a minute or so to thin.
5. Once completely cooled, wrap in clear, plastic lolly bags and secure with a twist-tie or simply store in an air-tight container, separating the lollipops with a piece of baking paper.

Enjoy!