Combine sugars, butter, half-and-half and pinch of salt in a heavy sauce pan over low heat.

Stir occasionally until the sugar liquefies and the butter melts and develops a delicious brown caramel color and aroma, about 5 to 7 minutes.

Let the caramel mixture come to a boil and cook for a minute or two longer.

Remove from heat and stir in vanilla and another pinch of salt, to taste.

The mixture will still be fairly liquid, but it will thicken as it cools.

Allow to cool slightly in the pan, then transfer to a bowl or glass jar. Do not scrape any granular bits of sugar from the side of the pan, as this can cause your caramel to become grainy as it cools.

Refrigerate until cool and thick.