Line an 8-by-8-inch baking pan with parchment paper that extends over the sides. Spray paper with Pam. In a heavy 4-quart saucepan, bring the cream to a boil. Add the sugar, corn syrup and honey and stir constantly with a wooden spoon until the mixture comes to a boil. Cook, stirring occasionally, until the mixture reaches 257 degrees on a candy thermometer, 15 to 30 minutes.
Remove the pan from the heat and, with oven mitts on, stir in the butter, vanilla and 1 1/2 teaspoons of salt. Pour into the prepared pan and let cool. (If you are not coating them in chocolate, let cool slightly and sprinkle with the remaining salt.) When completely cool, coat a cutting board and the blade of a large chef’s knife with vegetable oil. Invert the caramel onto the cutting board; peel off the paper and invert again. Cut the caramel into 8 1-inch-wide strips; then cut each strip into 1/2-inch pieces.
To coat with chocolate, melt the chocolate in a double boiler set over simmering water (temper it if you want the coating to have polish). Place toothpicks into each caramel. Place in freezer for 15 minutes. Using the toothpicks to hold the caramel pieces, dip them one at a time into the chocolate and set them on parchment paper. After dipping 4 caramels, sprinkle each with a little of the remaining sea salt. Twist and pull out toothpicks once caramels have softened enough.