Cookie Thursday 11/16/23-caramel oyster crackers with cinnamon sugar

Going with the something from nothing theme of using up odd things in my baking pantry or regular pantry, I saw a recipe for caramel oyster crackers with cinnamon sugar.

I have only previously used oyster crackers with a savory topping: dill, summer savory, and thyme. Not ranch, I loathe ranch dressing in all its forms. Yes, I understand this makes me unSouthernlike. They do love to drown their stuff in ranch dressing, don’t they?

Getting back to the reason for caramel oyster crackers with cinnamon sugar. I have oyster crackers.

Goodness knows I have butter.

And sugar.

And vanilla.

And cinnamon.

It’s a recipe date.

This recipe also has the advantage of being 1) an experiment and 2) quick.

Because school, ya know. The old noggin is full.

As I am reading this recipe, I am reminded of the cracker crack with caramel and chocolate and crackers. These seem to caramel coated oyster crackers, topped with cinnamon sugar.

Oven to 350 degrees Fahrenheit.

Cover a cookie sheet with aluminum foil.

2 sticks butter, 1 c brown sugar in a saucepan.
cook over medium-high heat until it is bubbling. Cook about 2 minutes more, stirring constantly.
add 1 tsp vanilla and stir, still over heat.
add 1 tsp cinnamon per recipe or 2 tsp if you are me, and stir.

Take off heat.
add in the bag of oyster crackers.

And stir.

Remember why the recipe says to use a big saucepan.

Immediately regret not remembering sooner.

Stir until all the oyster crackers are coated.

Spread the coated oyster crackers on the prepared cookie sheet. Don’t be too nitpicky about how spread out they are, or how clumped together they are.

Bake in the prepared oven for 15 minutes.

Duriing baking, the toffee/caramel/whatever you want to call it, will melt and the oyster crackers will settle into an even spread. Science is neat.

While it is baking, add 2-3 tsp cinnamon and 1 tsp salt to 3/4 c sugar until the uniform color of cinnamon sugar that you desire. I like it on the more cinnamony side.

Take the now neatly arranged oyster crackers out of the oven. Again, science is neat. And cool for 5 minutes.

In a large bowl add the cinnamon sugar and the oyster crackers and stir until the crackers are evenly coated with cinnamon sugar.

Resist more than a taste test.

If you know you don’t have any willpower, forgo the test taste.

It’s sugar and cinnamon and butter. What could go wrong?

A lot, I know, but if you don’t burn the brown sugar butter mix, it’ll be fine.