Spray cooking spray on a baking sheet. I used a 12 inch round pan.
In a large saucepan, add in the first 3 ingredients. Over medium heat, stir until combined and let it cook to 300 degrees. I would highly recommend using a candy thermometer for this. 300 degrees is the hard crack stage. My mom always filled a measuring cup with ice cold water and dropped a teaspoon of the candy into the water. If the set immediately and was crunchy, it was ready.
After the sugar mixture has reached 300 degrees, remove from the heat. Add in a few drops of food coloring and the flavored oil. Stir vigorously.
Quickly pour the hot sugar mixture onto the greased cookie sheet. Let it cool for 20-30 minutes. I like to sit mine out in the sun room to cool quicker.
Tap on the cookie sheet to release the sheet of candy. Dust both sides of the candy with powdered sugar. Bust the sheet into small pieces and place into an airtight container.