1. Gather all ingredients and have them ready next to the pan.
2. Add the sugar in a 4 qt. thick bottomed NON-STICK pan and cook it till it melts. Keep stirring the pan so that the sugar can cook evenly.
3. Once the sugar has reached a deep brown color, add all the butter. (It will foam up, so make sure you're using a pan with high sides.) After the butter is completely melted, remove from heat. Slowly add the cream to the pan and continue to whisk to incorporate. (Mixture will foam up considerably.)
4. Stir in half the salt - sprinkling and whisking so the salt doesn't clump. Let it cool completely. Stir in the remaining salt. Bottle it.
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