Preheat oven to 350 degrees F and line a baking sheet with parchment paper.

Pour crackers onto parchment paper and spread into an even layer.

In a medium saucepan, melt butter over medium heat and then stir in the brown sugar, vanilla, and cinnamon until dissolved.

Bring the mixture to a boil while continuously stirring. Continue cooking the bubbling mixture for 2-3 minutes until it thickens and lightens in color.

Remove from heat and immediately pour over crackers. Fold the caramel into the crackers until evenly coated. Top with salt.

Bake for 7-9 minutes, watching that the caramel doesn’t burn.

Allow crackers to cool then break them into small clusters. Store in an airtight container.