Vanilla Bean Caramel

1 c. sugar
1 1/4 c. heavy cream
1 vanilla bean, split lengthwise
1/2 t. coarse salt
1/2 t. vanilla extract

Measure out heavy cream and add the seeds of the vanilla bean in a small bowl and set aside.
Spread the sugar out in an even layer in the bottom of a saucepan. Heat the pan to med-low and when the sides of the sugar begin to liquify start stirring slowly until all the sugar melts. Once the sugar becomes a deep amber color, remove the sugar from the heat and SLOWLY add the heavy cream, whisking hard. (It will bubble up quite a bit once you add the heavy cream- be careful!) Keep whisking in he remaining heavy cream, salt, and vanilla extract. If it begins to clump, out it back over med-low heat and whisk until it becomes a smooth liquid again. Remove from heat, let cool for a few minutes, and transfer to a heatproof container. (I used a mason jar.)