I see your point , but cinnamon caramel is not explanatory enough on the deeper technique used to make such a thin sugar tuile most simply what it is , cooked sugar , especially with limited title space . It really is just caramel used as a sugar tuile , but by using isomalt the sugars resist crystallization and can thus be made into a caramel , shattered into powder and then lightly dusted and re melted into an ultra thin product , i . e . Cinnamon glass . I was more trying to give insight into the dish on a deeper level , pretension is an attitude , words are descriptive , and not all good food is simple look into mole . Since it is foodporn , I did try and find a nice picture to post <| sep |> Mirror for those browsing by top all time