Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Arrange a single layer of saltine crackers snugly on the baking sheet.

In a medium saucepan over medium heat, combine 1 cup of unsalted butter and 1 cup of brown sugar. Stir constantly until the butter melts and blend the sugar.

Once it comes to a gentle boil, allow it to bubble for 3 minutes.

Remove from heat and stir in 1 teaspoon of vanilla extract until combined.

Pour the hot toffee evenly over the saltine crackers and spread with a spatula.

Bake for 5 to 6 minutes, ensuring it bubbles but does not burn.

Immediately mix together ½ cup of granulated sugar and 1 tablespoon of ground cinnamon, then sprinkle over the hot toffee.

Cool on the countertop for about 10 minutes, then refrigerate for 1 to 2 hours until fully set.

Once chilled, break or cut the toffee into squares or rectangles.