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Heat the oven to 190°C conventional (or 170°C fan) and line a baking tray with baking paper.
Mix the 90 g softened butter, 4 tbsp honey, 4 tbsp caster sugar and ¼ tsp salt.
Spread the mixture generously over both sides of the four thick bread slices. Arrange them on the tray.
Bake for 8–10 minutes, turn the slices, then bake for another 6–8 minutes, until deeply golden and crisp. Keep an eye on them near the end—the honey and sugar can go from browned to burnt quickly.
Transfer to a wire rack and leave for 2–3 minutes so the coating firms up. Add the vanilla cream and salted caramel just before serving so the toast stays crunchy.
Whip the cold cream, icing sugar and vanilla to soft peaks. Keep chilled until serving.
Heat the sugar and water in a saucepan, stirring just until the sugar dissolves. Let it bubble without stirring until deep amber. Remove from the heat and whisk in the butter, then slowly whisk in the warm cream. Stir in the salt and leave to cool until pourable.