Method

1. Prepare the Pan: Line an 8x8 inch baking pan with parchment paper, allowing excess to hang over the sides for easy removal. Lightly grease the parchment with butter or non-stick spray.
2. Combine Ingredients: In a medium, heavy-bottomed saucepan, combine the sugar and corn syrup. Stir over medium heat until the sugar has dissolved.
3. Add the butter & cream and stir until it has melted and is fully incorporated.
4. Cook the Caramel: Insert the candy thermometer into the pot and continue to cook the mixture over medium heat, without stirring, until the thermometer reads 248°F (120°C). This temperature will create chewy caramels. Adjust the heat as needed to prevent burning.
5. Finish the Caramel: Once the caramel reaches 248°F, remove the pan from heat and carefully stir in the fine sea salt and vanilla extract.
6. Pour and Cool: Immediately pour the caramel into the prepared pan. Allow the caramel to cool completely at room temperature or in the refrigerator until it is set.
7. Cut the Caramels: Lift the set caramel out of the pan using the parchment paper overhang. Use a sharp, greased knife to cut the caramel into small squares or rectangles. If the caramel sticks to the knife, grease it with a bit of vegetable oil or butter.
8. Coat Caramels: Liberally coast the cut caramels with chopped pistachios. Or, if desired, wrap each caramel in a small piece of parchment paper, twisting the ends to close. This helps prevent them from sticking together.
9. 
   Tips:
   
10. Watch the Heat: The key to perfect caramels is carefully monitoring the temperature. Cooking the caramel to exactly 248°F ensures a chewy texture without being too soft or too hard.
11. Storage: Store your wrapped caramels in an airtight container at room temperature for up to two weeks.Enjoy your homemade chewy salted caramels!