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Salted Caramel Cracker Bites

Salted Caramel Cracker Bites for Your Sweet-Salty Cravings

Transform ordinary oyster crackers into irresistible Salted Caramel Cracker Bites for your sweet-salty cravings.
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Prep Time 15 minutes
Cook Time 9 minutes
Cooling Time 15 minutes
Total Time 39 minutes
Servings: 10 bites
Course: Snacks
Calories: 80
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 4 cups oyster crackers Essential base providing crunch; no substitutes required.
For the Caramel Sauce
  • 1/2 cup butter Unsalted butter is preferred for flavor control.
  • 1 cup brown sugar Light or dark brown sugar can be used interchangeably.
  • 1 teaspoon vanilla extract Use pure vanilla extract for best results.
  • 1/2 teaspoon cinnamon Can be omitted for a more straightforward caramel flavor.
For the Finish
  • 1 teaspoon salt Flaky sea salt is recommended for garnish.

Equipment

  • medium saucepan
  • Baking sheet
  • Parchment paper
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Spread the oyster crackers evenly across the lined baking sheet in a single layer.
  3. In a medium saucepan over medium heat, melt the unsalted butter. Add brown sugar, vanilla extract, and cinnamon, stirring until the sugar is dissolved.
  4. Increase heat to bring the mixture to a gentle boil. Boil for 2-3 minutes, stirring constantly until thickened.
  5. Pour the caramel over the oyster crackers, spreading it evenly and adding a sprinkle of flaky sea salt on top.
  6. Bake in the preheated oven for 7-9 minutes until golden and bubbly, keeping a close watch to prevent burning.
  7. Remove from the oven and let cool completely at room temperature before breaking into clusters.

Nutrition

Serving: 1biteCalories: 80kcalCarbohydrates: 11gProtein: 1gFat: 4gSaturated Fat: 3gMonounsaturated Fat: 1gCholesterol: 15mgSodium: 50mgPotassium: 20mgSugar: 7gIron: 2mg

Notes

Store in an airtight container at room temperature for up to one week. For longer storage, freeze for up to three months.

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