Salted Caramel Cracker Bites are a deliciously sweet and salty snack featuring crispy oyster crackers coated in a rich homemade caramel sauce, baked to perfection and sprinkled with a touch of salt for balance.
Author:Audrey
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:6 servings
Category:Snack
Method:Baking
Cuisine:American
Ingredients
Main Ingredients
1 package (9 ounces) oyster crackers
2 sticks (1 cup) butter
1 cup brown sugar
2 teaspoons vanilla extract
1/2 teaspoon cinnamon
1 teaspoon salt
Instructions
Preheat Oven: Preheat your oven to 350°F. Line a baking sheet with parchment paper and spread the oyster crackers evenly on it to ensure even caramel coating and baking.
Melt Butter and Combine Ingredients: In a saucepan, melt the butter over medium heat. Once melted, add the brown sugar, vanilla extract, and cinnamon. Stir continuously until the sugar dissolves completely.
Boil Caramel Sauce: Bring the mixture to a boil and let it cook for 3 minutes, stirring occasionally, until it thickens into a caramel sauce.
Coat Crackers: Pour the hot caramel sauce over the crackers on the baking sheet. Use a spatula or spoon to evenly coat all crackers thoroughly with the caramel mixture.
Sprinkle Salt and Bake: Evenly sprinkle the 1 teaspoon of salt over the coated crackers. Bake in the preheated oven for 9 minutes, watching carefully to prevent burning and ensure a perfect caramel crisp.
Cool and Break into Clusters: Remove the baking sheet from the oven and allow the caramelized crackers to cool completely on the parchment paper. Once cooled, break into bite-sized clusters for serving.
Store: Store the clusters in an airtight container to keep them fresh and crunchy.
Notes
Use parchment paper to prevent sticking and for easy cleanup.
Watch closely during baking to avoid burning the caramel.
Allow the clusters to cool completely for easy breaking and better texture.
For extra flavor, add a pinch of cayenne or nutmeg to the caramel sauce.
Store in an airtight container at room temperature for up to one week.