For the Toffee:

• Line a 12x17 pan with parchment paper.
• Add the butter to a large heavy bottomed sauce pan and melt over medium low heat, stirring occasionally. 2 cups salted butter
• Add in the sugar, water, and corn syrup and stir into a gooey mixture. Let the sugar dissolve, and stir occasionally. 2 cups granulated sugar , 6 TBS water, 2 TBS light corn syrup
• Add the candy thermometer on the side of the pot, making sure it doesn't touch the bottom of the pan.
• Raise the heat to medium high stirring often until the temperature reaches 225 F. Once it reaches 225 stir the toffee constantly.
• Keep cooking until the toffee mixture reaches 290 F (you want between 290 and 300). Remove from the heat and stir in the vanilla extract. 1 tsp vanilla extract
• Pour the mixture into the prepared pan, spreading evenly to the edges.
• Let the toffee sit for about 3 to 4 minutes, then run a plastic knife, or pizza cutter over the toffee cutting it into 3x3 or 4x4 inch squares. Go over the cut lines a few times to create marks in the toffee. (It doesn't need to be fully cut through, but needs to be scored so the toffee will break easily on the lines.
• Let the toffee sit until it is set. You can place the pan in the fridge to speed this process up. Then separate the toffee into square pieces.
• Melt the White Chocolate Wafers in the microwave in 30 second increments, until you can stir it smooth. 25 oz Ghiradelli White Chocolate Melting Wafers
• Mix the granulated sugar and cinnamon in a small bowl. 1 cup granulated sugar, 2 TBS ground cinnamon
• Sprinkle a thin layer of the cinnamon sugar onto a piece or parchment paper.
• Dip each piece of toffee, one at a time, into the melted white chocolate. Remove with a fork, and tap the edges carefully to let extra chocolate drip off.
• Place onto the cinnamon sugar topped parchment paper. Sprinkle more cinnamon sugar mixture over the top of the toffee.
• Let the toffee sit until the white chocolate is totally set.