1 1/2 cup sugar
1/2 cup honey
1 stick unsalted butter, cut into chunks
1 cup heavy cream
1 teaspoon coarse sea salt
Line a 9 x 13 or 9 x 9 baking dish with parchment paper.
In a large saucepan, combine sugar and honey. Heat over medium heat until smooth and melted. Bring to a boil, reduce heat and simmer until sugar has darkened to a deep caramel color about 5 minutes. Watch carefully, sugar burns fast!
Whisk in butter then cream.
Bring the pot to a boil over medium heat and continue to boil until the mixture reaches the hard ball stage (about 244° on a thermometer or when you drop some of the caramel in cold water, it forms into a ball). Remove from heat and pour caramel into prepared pan.
Sprinkle top of caramels with sea salt. Let caramels set up at room temperature for about an hour or until totally cooled.
