Start by preheating your oven to 350°F (175°C). Line a baking sheet with aluminum foil or parchment paper for easier cleanup. This step ensures that your candy won’t stick.

Arrange the saltine crackers in a single layer on your lined baking sheet. It’s alright if they slightly overlap, but aim for as few gaps as possible. This ensures every cracker gets covered with that luscious caramel.

In a medium saucepan over medium heat, melt the butter. Add the brown sugar, sea salt, and cinnamon. Stir continuously until the mixture comes to a boil. Let it boil without stirring for 3 to 4 minutes, allowing it to thicken. You’ll know it’s ready when it has a silky texture.

Once your caramel is ready, quickly pour it over the arranged saltine crackers. Use a spatula to spread it out gently. Ensure each cracker is as coated as possible; no one wants to miss out on that caramel goodness!

Pop the baking sheet into the oven and bake for 5 to 7 minutes. The caramel should bubble up, nicely enveloping the crackers. Keep an eye on them to avoid burning.

After baking, remove the pan from the oven. Immediately sprinkle the chocolate chips over the hot caramel. Let them sit for a couple of minutes until melted. Then, gently spread the melted chocolate across the entire surface.

Sprinkle the toasted pecans (or your chosen topping) over the chocolate layer. Press them gently with a spatula to ensure they stick well.

Let the entire tray cool on the counter for 1 hour or place it in the refrigerator to expedite cooling. Once set, break into pieces and enjoy!