Foil line a 8x8 pan and heavily spray with a non-stick spray.

In a small saucepan, melt the butter, and add the whipping cream, whiskey, vanilla, spices and salt. Bring to a boil, whisking frequently. Once at a boil, remove from heat and set aside.

In a medium saucepan, add the sugar, corn syrup and water.

NO MIXING! Heat to boiling over medium-high heat until it reaches 310°. DO NOT STIR! Boil until sugar turns a warm golden brown.

When sugar mixture is turning brown, remove from the heat and slowly add the cream mixture. Its going to foam, so whisk like mad!

Cook over medium-low heat until mixture reaches 257° on a candy thermometer.

Pour caramel into prepared pan; cool for 10-15 minutes then sprinkle lightly with salt.

Cool completely, remove from the baking dish, and put onto a cutting board.

Cut into squares; wrap individually in parchment paper.