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Begin by browning the butter in a saucepan until it develops a nutty aroma and turns a deep brown, with dark bits forming at the bottom.
Stir in the brown sugar until well combined.
Pour in the water and allow the mixture to simmer on low heat for 10 to 15 minutes.
Once done, remove the saucepan from heat and let the syrup cool completely.
After cooling, mix in the vanilla bean paste or extract along with a generous pinch of sea salt.
Transfer the syrup to a sealed container and store it in the refrigerator for up to two weeks.