Line a 9x9-inch baking pan with parchment paper and lightly coat it with nonstick cooking spray. The parchment paper is important because it allows the caramel to be easily removed once it has set.

In a medium saucepan, combine the heavy cream and 1 teaspoon of sea salt. Heat over medium heat until bubbles begin to form around the edges of the pan, just before the mixture reaches a simmer.

Pour in the honey and whisk until fully combined.

Bring the mixture to a boil, stirring constantly with a wooden spoon or heatproof spatula. Reduce the heat to medium-low and attach a candy thermometer. Continue simmering until the caramel reaches 255°F to 260°F

Add the Vanilla

Remove the pan from the heat and continue stirring until the temperature drops to approximately 240°F. Stir in the vanilla extract until fully incorporated.

Pour the caramel into the prepared baking pan and allow it to set for about 1 hour.

Lift the caramel from the pan using the parchment paper. Cut the caramel slab in half, then cut each half lengthwise to create four long strips. Starting from the long edge, roll each strip into a tight log, jelly-roll style. Slice each log into bite-sized caramel pieces.

Sprinkle the tops with flaky sea salt and allow them to finish setting before serving.

Store the caramels in an airtight container at room temperature for several days or in the refrigerator for longer storage. Because these caramels are made without corn syrup and other stabilizers, they have a shorter shelf life than traditional store-bought caramels. Enjoy them fresh for the best flavor and texture.