Add pretzels, sugar and melted butter to a food processor and pulse until completely crushed, then add to the bottom of a square pan lined with If You Care Parchment Paper, pressing down to form a crust.
In a medium saucepan, add cream, sugar, butter, and corn syrup. Bring to a boil, stir occasionally and continue until the mixture registers 235 degrees on a candy thermometer. Once you hit the right temperature, remove from heat immediately and stir in salt and vanilla.
Carefully pour into the Parchment Paper lined pan and top in a linear pattern with pretzels, then allow to set for at least 6 hours or overnight (we do this the night before).
Cut caramels with a knife coated in oil and wrap each one in it’s own square of Parchment Paper.