Step 1

1 Cut vanilla bean in half lengthwise. Using tip of paring knife, scrape out seeds. Combine vanilla bean seeds, cream, butter, and 1 teaspoon salt in small saucepan over medium heat. Bring to boil, cover, remove from heat, and let steep for 10 minutes.

Step 2

2 Meanwhile, make parchment sling for 8-inch square baking pan by folding 2 long sheets of parchment paper so each is 8 inches wide. Lay sheets of parchment in greased pan perpendicular to each other, with extra parchment hanging over edges of pan. Push parchment into corners and up sides of pan, smoothing parchment flush to pan. Grease parchment.

Step 3

3 Combine corn syrup and water in large saucepan. Pour sugar into center of saucepan, taking care not to let sugar granules touch sides of saucepan. Bring to boil over medium-high heat, and cook, without stirring, until sugar has dissolved completely and syrup has faint golden color and registers 300 degrees, 7 to 9 minutes. Reduce heat to medium-low and continue to cook, gently swirling pan, until mixture is amber-colored and registers 350 degrees, 2 to 3 minutes.

Step 4

4 Off heat, carefully stir in cream mixture (mixture will foam up). Return mixture to medium-high heat, and cook, stirring frequently, until caramel reaches 248 degrees, about 5 minutes.

Step 5

5 Carefully transfer caramel to prepared pan and smooth surface of caramel with greased rubber spatula. Sprinkle with remaining ½ teaspoon salt and let cool completely, about 1 hour. Transfer to refrigerator and chill until caramel is completely solid and cold to touch, about 1 hour.

Step 6

6 Using parchment overhang, remove caramel from pan. Peel off parchment. Cut caramel into ¾-inch-wide strips and then crosswise into ¾-inch pieces. Individually wrap pieces in waxed-paper squares, twisting ends of paper to close. (Caramels can be refrigerated for up to 3 weeks.)