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Brush a 9x5" loaf pan with butter and line pan with parchment
In a small saucepan over medium heat, melt the butter into the cream, stirring continuously until well combined
Remove from the heat and set aside
In a medium saucepan over medium heat, pour ¼ cup of water over the sugar
Stir constantly to dissolve the sugar in the water ensuring that the sugar is completely dissolved before it comes to a boil
Once the mixture has come to a boil, stop stirring and let it boil until the sugar mixture reaches a deep amber colour and candy thermometer is at 350°F
Do not stir the mixture at all once it has come to a boil
Turn off the heat and stir constantly while pouring in the butter and cream mixture along with vanilla and 1 tsp sea salt
Stir until well combined and return the heat to medium and continue to cook, stirring constantly, until the mixture reaches 250°F
Remove from the heat and pour into prepared pan and top with remaining salt
Allow to cool until completely cooled and set (3 hours)
Once cooled, remove from the pan and place on a cutting board and cut into pieces with a sharp knife
Wrap in wax paper and enjoy