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In a tall medium sized sauce pan add all the sugar to make a dry caramel.
Let the sugar melt on low heat. This can take a few minutes, let it boil until sugar turns to amber caramel color.
Stir occasionally with a spatula if needed for even heat distribution.
When sugar is completely dissolved and turns golden brown (not dark), add few knobs of butter & stir with heatproof spatula.
Don't add all the butter at once.
After all the butter is properly mixed, then slowly pour warm heavy cream in slow stream.
Add only ⅓ of the cream at a time and mix. Add the remaining cream until all the cream is mixed.
Allow the caramel to boil on very low heat for less than a minute, remove from heat.
Add salt and stir.
Store in a heatproof container and cover the surface with plastic wrap. Refrigerate for up to 2 weeks.