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Special equipment: a silicone baking mat; a candy thermometer; 8 to 10 parfait glasses
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For the frozen yogurt: Strain the yogurt through a fine-meshed strainer for 2 hours.
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Put the strained yogurt, the sugar, cinnamon and vanilla extract in a blender and blend until the ingredients are incorporated, about 2 minutes.
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Transfer the yogurt mixture to an 8-inch square baking dish and freeze until firm, about 1 hour.
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Meanwhile, make the homemade walnut brittle: Line a baking sheet with a silicone baking mat and grease it liberally with 2 tablespoons of butter.
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Bring the sugar and corn syrup to a boil in a large saucepan over medium heat, stirring constantly.
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Attach a candy thermometer to the side of the saucepan and cook until the mixture reaches 240 degrees F, about 6 minutes.
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Stir in the walnuts and cook until the mixture becomes golden-brown and reaches 300 degrees F, about 5 more minutes.
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Remove the saucepan from heat, and stir in 1 stick butter, the vanilla extract, baking soda and saltthe mixture will come to a vigorous bubble, then it will settle.
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Stir until the butter is fully melted and pour onto the silicone baking mat.
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Let the brittle cool completely, about 30 minutes.
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Break apart before serving.
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To assemble the parfaits: Add a large spoonful of jam to each parfait glass, then a scoop of Frozen Yogurt, and top with a few pieces of Homemade Walnut Brittle.
