To make the salted butter caramel: In a saucepan set over medium-low heat, melt the

butter in the heavy cream. Immediately remove from the heat and set aside.

Place the sugar in a separate saucepan set over medium heat. Sprinkle the water over the
sugar and allow it to dissolve over the heat without stirring. As the sugar begins to
caramelize, occasionally shake and swirl the pan to evenly distribute the color.

When the caramel is a rich golden color, remove the pan from the heat and carefully add the
hot cream and melted butter to the caramel. Take care to stand back during this process;
the hot caramel will bubble up the sides of the pan.

Return the caramel to the lowest heat setting, whisking constantly. Cook and stir the salted
butter caramel for 2 minutes over the low heat. Remove from the heat and season the
sauce with the 1/16 teaspoon sea salt; stir until it is dissolved completely