Nutrition per serving may change if servings are adjusted.
1 teaspoon canola oil
10 large cinnamon sticks, 2 to 2½ inches long
½ cup sugar
½ cup light corn syrup
1 teaspoon cinnamon oil
½ cup water
2 tablespoons apple-juice concentrate
Brush canola oil evenly over a baking sheet. Cut each cinnamon stick in half lengthwise, cutting along the groove between the two curled edges. Arrange the cinnamon sticks on the prepared baking sheet and set aside.
Combine sugar, corn syrup, cinnamon oil and water in a heavy medium saucepan; bring to a boil over high heat, stirring occasionally to dissolve the sugar. Clip a candy thermometer to the pan and boil until the temperature reaches 300°F and is at hard-crack stage (when a bit of syrup dropped into ice water is hard and brittle and does not stick to teeth). This will take about 10 minutes. Remove from the heat and stir in apple-juice concentrate. Return saucepan to high heat and cook, stirring, until thoroughly combined. Continue cooking, swirling the pan just until the mixture begins to color, 1 to 3 minutes. Immediately remove from heat and let stand until the bubbles subside, about 2 minutes.
Spoon about 1½ teaspoons of the hot sugar mixture over the tip of each cinnamon stick and let stand until hardened, about 5 minutes. (If the sugar mixture hardens before all lollipops are formed, return the pan to high heat just until the syrup begins to bubble; be careful not to let it burn. Let stand for 1 to 2 minutes, then continue.) When lollipops have set, carefully loosen them from the baking sheet.
Make Ahead Tip: Store in an airtight container, with wax paper between each layer, in a cool, dry place for up to 1 week.
Cinnamon oil can be found at most drugstores; ask your pharmacist.