This recipe for salted caramel cracker bites has become my go-to when I want something sweet, crunchy, and impossibly simple to make. I first discovered this combination during a holiday cookie swap when a neighbor brought a tray of glossy, caramel-coated cracker clusters. They disappeared almost immediately. I recreated the recipe at home and tweaked the timing and salt level until the texture was just right: crisp crackers cloaked in a thin, slightly chewy caramel shell, with the bright counterpoint of flaked salt that keeps each bite from feeling too sweet.

I love how fast these come together and how satisfying they are to share. They are the kind of treat you can make on a weekday evening without planning ahead — the caramel comes together in one pan, you pour it over crackers, bake briefly to set the coating, and break into clusters after cooling. Family members, friends, and office coworkers have all proclaimed them addictive. The contrast between the buttery caramel and the light crunch of the oyster crackers creates a texture that is both nostalgic and modern.

Ingredients

• Oyster crackers (1 9-ounce package): Choose standard oyster crackers in a sealed package for consistent crunch. They are small and absorb the caramel evenly. If you prefer a slightly larger bite, water crackers can be used instead, but the texture will be firmer.
• Butter (1 cup, 2 sticks): Use unsalted or lightly salted butter depending on how much control you want over the final saltiness. I use high-quality European-style butter for a richer flavor.
• Brown sugar (1 cup): Light or dark brown sugar can be used; dark brown adds a deeper molasses note. Pack the cup while measuring to ensure accurate sweetness and caramel texture.
• Vanilla extract (2 teaspoons): Pure vanilla extract adds aromatic depth. Avoid imitation vanilla for the best flavor clarity.
• Cinnamon (1/2 teaspoon): A small amount of ground cinnamon warms the caramel and complements the butter and brown sugar without dominating.
• Salt (1 teaspoon): Use fine kosher salt or sea salt; sprinkle half in the caramel and reserve the rest to finish on top for that signature salted contrast.

Instructions

Preheat and prepare: Preheat your oven to 350 degrees F. Line a large baking sheet with parchment paper so the coated crackers do not stick and you can cool and break into clusters easily. Spread the entire 9-ounce package of crackers evenly in a single layer so the caramel will coat each piece uniformly. Make the caramel: In a medium saucepan over medium heat, melt 1 cup (2 sticks) of butter. Add 1 cup of brown sugar, 2 teaspoons of vanilla extract, 1/2 teaspoon cinnamon, and 1/2 teaspoon of the salt. Stir until the sugar fully dissolves. Bring the mixture to a gentle, rolling boil, stirring constantly to prevent scorching. Allow it to boil for 2 to 3 minutes; you are looking for it to thicken slightly and change to a lighter caramel color. Continuous stirring keeps the sugar from crystalizing. Coat the crackers: Remove the saucepan from the heat and immediately pour the hot caramel evenly over the crackers on the prepared sheet. Use a heatproof spatula to gently toss and fold the crackers until they are fully coated. Work quickly but gently to avoid crushing the crackers. Sprinkle the remaining 1/2 teaspoon of salt evenly over the top to create that salted finish. Bake to set: Place the baking sheet in the preheated oven and bake for 7 to 9 minutes while monitoring closely. The brief bake time helps the caramel set and bond to the crackers without burning. Look for the caramel to bubble gently and take on a glossy sheen. If the caramel begins to darken quickly, reduce the time to avoid a bitter flavor. Cool and break into clusters: Remove the baking sheet from the oven and let it cool completely at room temperature. As the caramel cools it will harden into brittle clusters; once cool, break into bite-sized pieces with your hands or a spatula. Store in an airtight container at room temperature for up to five days.

Storage Tips

Store the cooled clusters in an airtight container at room temperature away from direct sunlight and heat. Use wax or parchment paper layers between portions if stacking to prevent sticking. For longer storage, freeze clusters in a freezer-safe container or zip-top bag for up to three months; separate portions with parchment and press out excess air. To serve frozen clusters, let them sit at room temperature for 15 to 30 minutes so the caramel regains a bit of chewiness. Avoid refrigeration as moisture can soften the crisp caramel coating and make the crackers soggy.

Ingredient Substitutions

If you need to modify ingredients, light brown sugar can be swapped for dark brown for a deeper molasses flavor — use a one-to-one ratio. For a lower-butter version, reduce butter by 2 tablespoons and replace with 2 tablespoons of mild-flavored oil, though the caramel will have a slightly different mouthfeel. Gluten-free small crackers can replace oyster crackers to make a gluten-free batch, but textures will differ slightly and may absorb more caramel. Add chopped toasted pecans or sliced almonds (about 1/2 to 1 cup) folded in with the crackers for added crunch and nutty flavor.

Serving Suggestions

Present clusters in small paper cups or a decorative bowl for parties. They pair wonderfully with coffee, espresso, or a glass of cold milk. For a seasonal touch, sprinkle a pinch of ground nutmeg or add a few dried orange zest strips into the caramel. For gift jars, layer clusters semi-loosely and top with a ribbon and handwritten label with storage instructions. They also make a fun topping for ice cream — break into small pieces and scatter over vanilla or salted caramel gelato.

Seasonal Adaptations

In autumn, add 1/4 teaspoon of ground ginger and a pinch of clove to the caramel for a warming spice mix. During the holidays, mix in 1/2 cup of mini chocolate chips after the clusters have cooled slightly — the warmth will melt the chips into a glossy topping. For summer gatherings, fold in 1/2 cup toasted coconut flakes after baking for a tropical twist. Small changes to spices or mix-ins allow this simple technique to suit every season and celebration.

Meal Prep Tips

For make-ahead portions, measure and pre-portion clusters into small bags so you can grab a single-serve snack. If preparing as gifts, fill jars the day before and keep them at room temperature until delivery. When making large batches, use two baking sheets and prepare the caramel in a larger saucepan to streamline the process. Label containers with 'best by' dates and ingredient highlights for anyone with allergy concerns.

These salted caramel cracker bites are a small, joyful treat you can tailor and share easily. They are fast enough for a weeknight craving yet special enough for entertaining, and they have earned a permanent place in my rotation of quick desserts. Try them once, and you will understand why they vanish so quickly.