Line an 8-inch square baking pan with parchment paper and spray with pan spray.
Heat cream, vanilla extract, salt and 2 Tbsp butter in a small saucepan until butter has melted. Remove from heat and set aside.
In a large pan, heat Bob’s Red Mill Turbinado Sugar, honey and water over medium-high heat, stirring until all sugar granules have melted. Continue to cook, without stirring, until the mixture reaches 310°F on a candy thermometer, about 3 – 4 minutes.
Remove the sugar mixture from the heat and carefully add cream mixture. Return to heat and cook until the mixture reaches 260°F on a candy thermometer, about 5 – 6 minutes.
Remove from heat and mix in remaining 2 Tbsp butter. Pour into prepared pan and let set, about 1 hour. Cut into desired sizes and wrap individual pieces in parchment paper or plastic wrap.
This recipe is wheat-free but may contain traces of gluten.