In a heavy saucepan, combine the sugar, coffee, corn syrup, and
cinnamon. Bring to a boil over medium heat, stirring occasionally.
Cook until a candy thermometer reads 230-240 degrees (soft-ball
stage). Remove from heat and stir in vanilla. Add peanuts and
stir quickly. Pour onto two buttered baking sheets. Quickly
separate into small clumps with two forks. Cool completely.
Store in an airtight container. Yield: 6 cups.
