Start by preheating your oven to 350°F (175°C). Line your baking sheet with parchment paper or aluminum foil and lightly spray with nonstick spray. Arrange the saltine crackers in a single, even layer across the sheet, covering the entire surface without overlapping.

Next, in a small saucepan over medium heat, melt the butter and add the brown sugar. Whisk continuously until the mixture begins to bubble and looks smooth and glossy—this usually takes about 3 to 5 minutes. Stir in the vanilla extract and a teaspoon of cinnamon, then remove from heat.

Quickly pour the hot caramel over the saltines, using a spatula to spread it evenly across all the crackers. Make sure every cracker is well coated so they bake and caramelize properly. Now bake the tray for 8 to 10 minutes, or until the caramel layer is bubbling and the crackers look golden and set.

While the candy is baking, mix the granulated sugar and cinnamon in a small bowl to create the churro topping. Once you remove the tray from the oven, immediately sprinkle the cinnamon sugar mixture generously over the hot surface while the caramel is still sticky.

Allow the churro cracker candy to cool completely at room temperature or place it in the fridge for quicker setting. Once cooled and firm, break or cut the sheet into irregular pieces. The candy will be crisp, crunchy, and bursting with that classic churro flavor.