In a heavy-bottomed saucepan, combine the sugar and honey over medium heat.

Stir the mixture continuously until it bubbles and turns a deep amber color.

Slowly pour in the heavy cream while stirring to incorporate it into the caramel.

Add the butter and continue stirring until it is fully melted and mixed with the caramel.

Remove the saucepan from heat and stir in the vanilla extract and a pinch of salt.

Pour the caramel into a parchment paper-lined pan and let it cool for a few hours before cutting it into squares.