Put the sugar, butter and honey in a pan and set over medium heat. Let the sugar melt without stirring. You may swirl the pan though to help the process along.
Why no stirring? Because if you disturb the sugar while caramelizing, crystals will form and you won’t have a smooth sauce.
When the sugar has melted, pour in the cream. You may stir using a wooden spoon (a metal spoon will cause a reaction that, again, will result in the formation of crystals).
Continue cooking just until bubbly.
Pour the salted caramel into a wide-mouthed bottle or jar, cover loosely and cool.