Preheat the oven: Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper.
Spread the crackers: Arrange the oyster crackers in a single layer on the prepared baking sheet.
Make caramel sauce: In a medium saucepan, melt butter over medium heat. Stir in brown sugar, vanilla extract, and cinnamon until the sugar dissolves and the mixture begins to bubble. Let boil for 2-3 minutes, stirring occasionally.
Coat the crackers: Pour the caramel sauce evenly over the crackers and gently toss to coat them all.
Sprinkle with salt: Evenly distribute the salt over the caramel-coated crackers.
Bake: Bake for 7-9 minutes, watching carefully to avoid burning.
Cool and break: Remove from oven and let cool completely. Break into bite-sized clusters.
Store: Keep in an airtight container at room temperature for up to one week.
