Make sure to have all ingredients measured and ready to go. It makes everything easier to just grab it quickly as you go!

**Easy tip..spray your measuring cup with cooking spray BEFORE you add the honey. It makes it much easier to get every last drop out of your measuring cup and it's not a sticky mess!

Line an 8x8 baking pan with parchment paper so it comes up about 1 inch on all sides. Then lightly spray with cooking spray. Set aside.

In a medium size pan, add the butter and melt over medium-high heat.

Add the honey, cream and brown sugar. Gently stir with a whisk. Reduce heat to just above medium heat.

Attach the candy thermometer to the side of your pan but make sure it doesn't touch the bottom of the pan!

Once the mixture starts to boil, reduce the heat to just below medium and let it simmer for 30-40 minutes until it reaches 250 degrees F.

One it reaches 250 degrees, remove from heat, add the vanilla and stir with your candy thermometer.

Pour the caramel into your 8x8 prepared pan.

Cool until room temperature then sprinkle with sea salt.

Place in fridge and let chill for at least 3 hours before lifting the parchment out of the pan and cutting it. Wrap into individual pieces if you like. Store in fridge and enjoy the sweetness!