In a large pot, combine the cream, sugar, honey, and glucose.

Scrape the seeds out of the vanilla pod and add them to the pot.

Place the pot on the stove over medium-high heat and stir the mixture continuously to prevent sticking or burning.

Bring the mixture to a temperature of 116°C (241°F). Add the butter as soon as it reaches this temperature and continue stirring.

Continue heating the mixture until it reaches a temperature of 118°C (245°F). Once it reaches this temperature, turn off the heat.

Add the salt to the caramel and stir well to combine.

Line a small baking dish with parchment paper and pour the caramel into it. Allow the caramel to cool and set overnight.

To make the wrapping papers for the caramels, take pieces of parchment and fold them in half.

Press down the folded edge with an offset spatula and then slide it through to create a clean cut.

Repeat the folding and cutting process until you have the desired size of paper.

Cut the cooled caramel into individual pieces and wrap each piece in a piece of parchment paper.

Enjoy your delicious homemade caramels!