Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Spread the oyster crackers evenly over the prepared baking sheet.

In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar, vanilla extract, and cinnamon until fully dissolved.

Bring the mixture to a boil, stirring constantly. Let it boil for 2-3 minutes until it thickens and turns a lighter shade.

Remove from heat and immediately pour the caramel mixture over the crackers. Gently toss until all the crackers are evenly coated. Sprinkle with salt.

Bake for 7-9 minutes, keeping an eye on the caramel to ensure it doesn’t burn.

Let the crackers cool completely, then break them into clusters. Store in an airtight container for freshness.