Salted Caramel Cracker Bites
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Lynn coats a bag of the little round soup crackers in a homemade brown-sugar caramel, bakes them, and salts the tops, ending up with a crunchy sweet snack she is planning to set out at a cookout. She says it takes around 15 minutes and about five dollars' worth of ingredients, and that bagged up with a bow it makes a good little gift.
What Lynn shows you
- She uses a whole 9-ounce bag of the tiny oyster/soup crackers, spread out in one layer on parchment paper - not stacked, and the parchment keeps the sugar off the pan.
- The caramel is butter, packed light brown sugar, cinnamon and vanilla, cooked in a thick sturdy pot on medium-low because "sugar will stick very easy."
- She will not give a stovetop time - "all stoves are different" - and instead tells you to watch for it to change color, go foamy, and thicken, which took her about three minutes.
- Oven at 350. She says five to nine minutes and pulls hers at eight so they do not get too brown, then stirs them around to break them up.
- She salts lightly over the top (pink salt here, but kosher or plain will do) and lets them cool around ten minutes, which is when they turn crunchy instead of soggy. Leftovers go in an airtight container.
These notes summarise the video — watch it for the full method.
