Preheat the oven to 350 degrees F. Line an extra large rimmed baking sheet with aluminum foil and parchment paper.

Arrange the oyster crackers in a single layer on the prepared baking sheet. In a small bowl mix 1 teaspoon of cinnamon, granulated sugar, and kosher salt. Set aside.

In a small heavy-bottomed saucepan, heat the butter and brown sugar over medium heat until boiling. Boil for 2 minutes, stirring occasionally. Remove it from the heat and stir in the vanilla and 1 teaspoon of cinnamon.

Pour the toffee mixture over the crackers and gently toss to coat evenly. Bake for 10 minutes until bubbly and golden. Remove from the oven and immediately sprinkle the cinnamon sugar mixture evenly over the top of the crackers.

Let them cool completely and then break and crack them apart before serving.