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

In a medium saucepan, melt butter over medium heat. Stir in brown sugar, vanilla, and cinnamon until dissolved.

Bring mixture to a boil while stirring constantly. Cook 2 to 3 minutes until thickened and slightly lighter in color.

Remove from heat and immediately pour caramel over crackers. Gently fold until evenly coated, then sprinkle with salt.

Bake for 7 to 9 minutes, watching carefully so the caramel does not burn.

Cool completely, then break into bite-sized clusters. Store in an airtight container.