When it comes to flavor combos, sweet and salt is one of our all-time favorites. So when we heard about these Salted Caramel Cracker Bites we were immediately intrigued. They’re reminiscent of the famous Christmas cracker candy, but holding off on the chocolate (allowing the caramel to shine!) and using bite-sized oyster crackers instead of saltines. That means they’re even more snackable and dangerous… but in the best way! A crunchy layer of caramel on the outside gives way to a buttery cracker interior and once you have a taste you’ll understand why it’s impossible to stop at just one handful.
You’ll start by spreading out the oyster crackers on a baking sheet lined with parchment paper. In a pinch, you could just grease the baking sheet, but they come off the pan a whole lot easier with the parchment! You will then want to melt two sticks of butter in a saucepan to start the caramel. Add in the sugar, vanilla, and cinnamon and get that mixture bubbling! No candy thermometer needed for this recipe, but you’ll want to keep a close eye on things and continuously stir to make sure the caramel doesn’t burn.
Oyster Crackers: 1 9oz package
Butter: 1 cup (2 sticks)
Brown Sugar: 1 cup
Vanilla Extract: 2 teaspoons
Cinnamon: ½ teaspoon
Salt: 1 teaspoon
Setup: Begin by preheating your oven to 350°F. Line a baking sheet with parchment paper to prevent sticking.
Layering the Base: Evenly spread the oyster crackers on the lined baking sheet.
Making the Caramel: In a saucepan, melt the butter over medium heat. Add brown sugar, vanilla, and cinnamon, and stir until the mixture dissolves. Allow this mixture to boil while you continue stirring. After 2-3 minutes, the caramel should thicken slightly and become a lighter shade.
Coating the Crackers: Remove the caramel from heat and quickly pour it over the oyster crackers. Gently mix until all the crackers are coated with the caramel goodness.
Baking: Sprinkle the coated crackers with salt. Bake them in the preheated oven for about 7-9 minutes. Keep a close eye on them to ensure the caramel does not burn.
Cooling and Storing: Once baked, let the crackers cool. They’ll become even crunchier as they cool. After cooling, break them into small clusters and store in an airtight container to maintain freshness