Preheat the oven to 350°F and line a baking sheet with parchment paper. Spread the oyster crackers out in an even layer across the sheet.

In a saucepan, melt the butter over medium heat. Stir in the brown sugar, vanilla extract, and cinnamon, mixing until the sugar is fully dissolved. Bring the mixture to a gentle boil and cook for 2–3 minutes until it thickens slightly.

Pour the caramel mixture over the crackers, making sure to coat them evenly. Sprinkle the salt over the top while the mixture is still warm.

Bake for 7 to 9 minutes, keeping a close eye to prevent over-browning or burning.

Allow the crackers to cool completely before breaking them into bite-sized clusters. Store in an airtight container to maintain freshness.