Line a 9x9 inch baking pan with parchment paper, leaving some overhang on the sides to make removing the caramels easier later. Set aside.
In a heavy-bottomed saucepan, combine the butter, honey, brown sugar, and heavy cream. Stir the mixture over medium heat until the butter melts and the sugar dissolves.
Once the mixture is combined, increase the heat to medium-high and bring it to a boil. Attach your candy thermometer to the side of the pan, ensuring it does not touch the bottom.
Continue boiling the mixture without stirring until it reaches 240°F (soft ball stage). This can take about 10-15 minutes, so keep a close eye on it.
Once the mixture reaches the desired temperature, remove it from the heat. Stir in the vanilla extract and sea salt, mixing well.
Carefully pour the hot caramel into the prepared baking pan. Let it sit at room temperature to cool and set for at least 4 hours or overnight for best results.
Once set, use the overhanging parchment paper to lift the caramel from the pan. Cut into squares or rectangles with a sharp knife or pizza cutter. Enjoy your homemade Honey Salted Caramels as they are, or wrap them in wax paper for gifting!
