Cinnamon Heart Taffy (AIP/Paleo)

If you’ve been following me for a while, you know how much I love cinnamon. So it’s probably not a big surprise that my favourite Valentine’s Day treats used to be the little cinnamon heart candy. Gosh I used to eat a ton of them around this time of year.

Annnd if you’re here, you also probably have an idea how horrible those little red hearts are for your health. They are made from mainly corn syrup, artificial flavour, and red colouring. Not something anybody should be eating, let alone someone on a healing diet. 

Enter: these cinnamon heart taffy! I can once again experience that cinnamon burst I looked forward to each Valentine’s day. Bonus, I don’t have to worry about what is in them!  

What you need

Honey – Any honey will work in this recipe, but I like to use raw honey, I just like the taste of raw honey better. 

Cinnamon – My favourite spice, and yay for it being totes AIP.  I found one tbsp gave it just enough kick but if you want it REALLY spicy you could add a little more. 

Coconut Oil – This is used to grease the pan while the taffy cools off, otherwise you will have a sticky mess on your hands. 

Candy or Digital Meat Thermometer – This is my first time actually making candy. Whenever I saw a recipe that involved a candy thermometer it scared me away – but really it is not difficult at all! Just make sure you use a thermometer. I own this one and it worked perfectly! 

Wax Paper – Wrap the little hearts up in pieces of wax paper to prevent sticking.

Remember: You want to keep sweets to a minimum on AIP or any healing diet so it is a great idea to wrap these up and share <3 

Cinnamon Heart Taffy (AIP/Paleo)

Cinnamon Heart Taffy (AIP/Paleo)

Prep Time:
5 minutes
Cook Time:
15 minutes
Additional Time:
30 minutes
Total Time:
50 minutes



    1. Grease a baking sheet with coconut oil, set aside.
    2. Place honey in a small – medium saucepan. Cook over medium-low heat, uncovered, until honey begins to boil (about 8 minutes). Continue cooking until a candy thermometer registers 285°.
    3. Remove from heat and quickly stir in cinnamon until incorporated.
    4. Pour mixture onto prepared pan, spreading evenly. Cool 20 minutes.
    5. Using your hands, fold the honey over itself to form a ball. Stretch honey into a long strand. Double strand back onto itself twice, pressing ends together. Continue pulling and folding honey for about 5 minutes or until the colour becomes cloudy.
    6. Form into bite sized hearts or balls and wrap individually in waxed paper.
    7. Store at room temperature or in fridge you want a harder candy.
    8. Enjoy!


  1. Hi Rebecca! How much coconut oil is needed? And think this could be saved in the freezer? I’m gonna try making this, with less honey and let you know how it turns out!

    • Hi Alyssa,

      Just enough coconut oil to grease the pan, I used around 1/2 tbsp. I bet freezing would work. I put mine in the fridge to get more of a hard candy but they softened just fine. Let me know how it turns out!

Leave a Comment

Your email address will not be published. Required fields are marked *