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Sweet and Salty Caramel Crackers
My kitchen fills with the most incredible caramel aroma when I make these irresistible little bites. Something magical happens when you coat simple oyster crackers in rich buttery caramel and finish them with a sprinkle of sea salt. They're dangerously addictive and disappear in minutes whenever I serve them at gatherings.
Snacking Made Special
Sometimes the simplest recipes turn out to be the most memorable. These caramel crackers hit all the right notes with their sweet crunchy coating and hint of warm cinnamon. I love that I can whip them up in under 30 minutes when friends drop by or when late night cravings strike. The hardest part is not eating them all before guests arrive.
What You'll Need
- Oyster Crackers: These small, sturdy crackers are perfect for soaking up the caramel coating.
- Butter: Unsalted butter ensures the caramel isn't overly salty.
- Brown Sugar: Either light or dark brown sugar works; it gives the caramel its deep sweetness.
- Vanilla Extract: Use pure vanilla extract for the best flavor.
- Cinnamon: Adds a warm, cozy undertone to the caramel.
- Salt: A final sprinkle of flaky sea salt enhances the sweet and salty balance.
Making Your Caramel Crackers
- Preheat the Oven
- Set the oven to 350°F (175°C) and line a large baking sheet with parchment paper for easy cleanup.
- Make the Caramel
- In a saucepan, melt butter over medium heat. Stir in brown sugar and bring to a boil, stirring constantly. Cook for 2–3 minutes until thickened, then remove from heat and stir in vanilla extract and cinnamon.
- Coat the Crackers
- Place the oyster crackers in a large mixing bowl. Pour the caramel over the crackers and gently toss to coat evenly using two spatulas.
- Bake and Cool
- Spread the coated crackers on the prepared baking sheet. Bake for 10–12 minutes, stirring once halfway through. Let the crackers cool completely before breaking into clusters.
- Finish with Salt
- Sprinkle flaky sea salt over the cooled crackers for the perfect balance of flavors. Store in an airtight container.
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Making Them Last
I keep mine in a tightly sealed container and they stay perfectly crispy for about a week. Sometimes I'll make a double batch and freeze some for unexpected guests. They thaw beautifully in the fridge. Last Christmas I experimented with different toppings crushed pecans dark chocolate drizzle and even some festive sprinkles for the kids.
Getting Them Just Right
After many batches I've learned to never step away from the stove while making the caramel. It needs constant attention to prevent burning. The same goes for the oven those last few minutes are crucial. My secret weapon is using good quality flaky sea salt at the end it makes all the difference in bringing out the flavors.
Your Questions Answered
Many friends ask how long these stay fresh. In an airtight container they keep their crunch for a week. Yes you can definitely use other crackers just make sure they're sturdy enough to hold up to the caramel coating. Watch them closely in the oven since caramel can burn quickly. They make wonderful gifts wrapped up in pretty containers or holiday bags. And while any salt works I really recommend splurging on some flaky sea salt for that perfect finishing touch.
Frequently Asked Questions
- → How long do these crackers stay fresh?
- When stored in an airtight container at room temperature, they stay fresh for up to a week. The caramel coating helps keep the crackers crispy.
- → Why did my caramel burn?
- Caramel can burn quickly in the oven. Watch carefully during the last few minutes of baking and remove as soon as the caramel bubbles and turns golden brown.
- → Can I use different crackers?
- While oyster crackers work best, you can use saltines or gluten-free crackers. Just make sure they're plain and sturdy enough to hold the caramel coating.
- → Why line the pan with parchment?
- Parchment paper prevents the caramel from sticking to the pan and makes cleanup much easier. The crackers will also release more easily once cooled.
- → Can I add other toppings?
- Try adding chopped nuts, chocolate drizzle, or different spices like nutmeg or ginger. Just add them right after baking while the caramel is still warm.