Cut the butter into even sized pieces, so it melts evenly and at the same rate.

Place the butter in a light colored skillet over medium heat. Swirl the pan as it melts to help it heat evenly.

Once melted, the butter will foam and sizzle around the edges. Keep stirring or swirling occasionally during this stage.

As the foam starts to subside, watch closely, since the butter moves from foaming to browning quickly from this point. Look for small golden brown specks settling at the bottom of the pan and a nutty aroma. Stir the butter to keep the specks from settling on the bottom of the pan and burning.

As soon as the butter turns golden brown, smells toasty, and especially before the specks get too brown, remove the pan from the heat immediately and transfer the butter to a heatproof bowl, scraping in the browned bits from the bottom of the pan, since that is where most of the flavor is.

Set the brown butter aside to have it ready when you make the caramel.

Have all ingredients measured and ready to go before you start melting the sugar.

Look at the troubleshooting and tips on making the caramel before you start. They will help.

Add sugar to a heavy duty saucepan. Try not to use a non-stick pan.

Heat sugar over medium heat, stirring occasionally until sugar starts to melt.

As sugar starts to form small chunks, stir frequently until chunks are melted. See video for a better idea of what this looks like.

Be careful not to burn the sugar. Once the sugar reaches a dark amber color turn off the heat and take the pan off of the burner.

As the caramel starts to cool it is time to add the salt if you want salted caramel. While stirring, add the salt and keep stirring until dissolved and combined. You do not need to add the salt if you would like to make a regular caramel sauce.

If you decide to use the vanilla, let the caramel cool a bit before you add the vanilla.