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1. Line bottom and sides of an 8-inch-square baking pan with lightly oiled parchment paper. Put sugar in a medium heavy-bottomed pot. Split vanilla bean open lengthwise and scrape seeds into pot. Cook over medium heat, stirring occasionally, until sugar melts. Continue to cook without stirring until sugar just starts to turn dark amber, 5 to 6 minutes. Do not allow sugar to burn.
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2. Meanwhile, in a small saucepan bring cream to a boil over medium heat. When sugar is the correct shade, stir in the corn syrup. Remove pot from heat and slowly pour hot cream into sugar a little at a time. Mixture will sputter and foam. When bubbling subsides, return pan to medium heat and cook undisturbed until mixture registers 252 degrees on a candy thermometer, about 5 to 7 minutes.
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3. Remove pot from heat, immediately add butter and stir with a wooden spoon. Add 1/2 teaspoon salt and stir until evenly distributed.
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4. Pour caramel into prepared pan and let cool to room temperature. Refrigerate until ready to cut caramel (at least 10 minutes).
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5. Invert cooled caramel onto a work surface. Peel off parchment paper. With a lightly oiled knife, cut caramel into one-inch squares. Press a few grains of salt onto each square, and wrap each piece in waxed paper, cellophane or other similar paper. Store caramels in a cool, dry place for up to 2 weeks.
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Note: Warm caramel can also be poured by the teaspoonful into small, lightly oiled fluted paper cups, then salted.
