Salted Caramel Crackers

I enjoy making Salted Caramel Crackers because they combine crunchy, buttery crackers with rich, gooey caramel and a sprinkle of flaky sea salt. This sweet and salty treat is simple to prepare but feels indulgent and perfect for satisfying a snack craving or serving at gatherings.

Why I’ll Love This Recipe

I love how the layers of caramel soak into the crackers, creating a deliciously sticky yet crunchy bite. The touch of sea salt balances the sweetness perfectly, making it addictive. It’s a no-fuss dessert that doesn’t require fancy ingredients, and I can easily whip it up in under an hour.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 sleeve (about 40 crackers) of buttery crackers (like saltines or Ritz)

• 1 cup (2 sticks or 226 g) unsalted butter

• 1 cup (200 g) packed brown sugar

• 1/4 cup (60 ml) light corn syrup or honey

• 1/4 teaspoon baking soda

• Flaky sea salt, for sprinkling

Directions

1. I preheat the oven to 375°F (190°C).

2. I line a rimmed baking sheet with parchment paper or a silicone baking mat and arrange the crackers in a single layer to cover the sheet.

3. In a saucepan over medium heat, I melt the butter, then stir in the brown sugar and corn syrup. I bring the mixture to a boil, stirring constantly, and let it boil for 3 minutes without stirring.

4. I remove the saucepan from the heat and quickly stir in the baking soda—it will bubble up.

5. I immediately pour the caramel evenly over the crackers and spread it gently with a spatula to coat them.

6. I bake the tray for 5–7 minutes until the caramel is bubbly and golden.

7. I remove the tray from the oven and sprinkle flaky sea salt evenly over the top.

8. I let the crackers cool completely at room temperature or in the fridge until the caramel sets and hardens.

9. Once set, I break the crackers into pieces and serve.

Servings and Timing

This recipe makes about 40 pieces, depending on how large or small I break them.
Prep time is 10 minutes, baking takes about 10 minutes, and cooling requires at least 1 hour.

Variations

I like to customize by:

• Using pretzel crackers for an extra salty kick.

• Drizzling melted chocolate over the cooled caramel for a decadent finish.

• Adding a pinch of cinnamon or chili powder to the caramel for warmth or spice.

• Sprinkling crushed nuts like pecans or almonds on top before the caramel sets.

Storage / Reheating

I store leftover salted caramel crackers in an airtight container at room temperature for up to 3 days. If they soften, I pop them in the fridge to firm back up. Reheating isn’t necessary as they taste best when cool and crunchy.

FAQs

1. Can I use a different type of cracker?

Yes, buttery or slightly salty crackers like Ritz or saltines work best, but pretzel crackers are a great alternative.

2. What does the baking soda do in the caramel?

It causes the caramel to bubble and aerate slightly, creating a lighter texture and making it easier to spread.

3. Can I make this gluten-free?

If I use gluten-free crackers, this recipe works perfectly gluten-free.

4. How long does it take for the caramel to set?

It usually takes at least an hour at room temperature or less time in the fridge to fully harden.

5. Can I store these for longer than 3 days?

I recommend enjoying them within 3 days for best texture and flavor, but storing them in the fridge can extend freshness by a couple more days.

Conclusion

I find Salted Caramel Crackers to be a simple yet irresistible treat that combines sweet, salty, crunchy, and gooey all in one bite. They’re perfect for sharing, gifting, or just indulging in a quick homemade dessert that never disappoints.

Salted Caramel Crackers

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Crunchy, buttery crackers topped with rich, gooey caramel and a sprinkle of flaky sea salt, creating a perfectly balanced sweet and salty treat that’s simple to prepare and indulgent.

• Author: Sarah
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour 20 minutes (including cooling time)
• Yield: About 40 pieces
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

1 sleeve (about 40 crackers) buttery crackers (like saltines or Ritz)

1 cup (2 sticks or 226 g) unsalted butter

1 cup (200 g) packed brown sugar

1/4 cup (60 ml) light corn syrup or honey

1/4 teaspoon baking soda

Flaky sea salt, for sprinkling

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Instructions

1. Preheat the oven to 375°F (190°C).
2. Line a rimmed baking sheet with parchment paper or a silicone baking mat and arrange crackers in a single layer to cover the sheet.
3. In a saucepan over medium heat, melt the butter. Stir in the brown sugar and corn syrup, bring to a boil while stirring constantly, then boil for 3 minutes without stirring.
4. Remove from heat and quickly stir in the baking soda; the mixture will bubble up.
5. Immediately pour the caramel evenly over the crackers and gently spread with a spatula to coat.
6. Bake the tray for 5–7 minutes until the caramel is bubbly and golden.
7. Remove from oven and sprinkle flaky sea salt evenly over the top.
8. Let crackers cool completely at room temperature or in the fridge until caramel sets and hardens.
9. Once set, break into pieces and serve.

Notes

Makes about 40 pieces depending on size of broken pieces.

Variations include using pretzel crackers, drizzling melted chocolate over cooled caramel, adding cinnamon or chili powder to caramel, or sprinkling crushed nuts before caramel sets.

Store leftovers in an airtight container at room temperature up to 3 days; refrigerate if softened to firm back up.

Reheating not recommended; best served cool and crunchy.

Can be made gluten-free by using gluten-free crackers.

Nutrition

• Serving Size: 1 piece
• Calories: 110
• Sugar: 10g
• Sodium: 85mg
• Fat: 6g
• Saturated Fat: 3.5g
• Unsaturated Fat: 2.5g
• Trans Fat: 0g
• Carbohydrates: 13g
• Fiber: 0.2g
• Protein: 1g
• Cholesterol: 15mg