Cover your 9-inch pan with lightly oiled parchment paper.

On low heat, mix cannabutter, regular butter, and cream in one of the two small saucepans until the butter has fully melted.

Blend corn syrup, sugar, and water in a separate saucepan, and warm on medium heat until the mixture begins to boil.

Allow the second mixture to boil until it begins to turn amber. Once it changes color, gradually begin adding the butter and cream from the other saucepan.

Once the butter and cream mixture has been added to the caramel mixture, mix until thoroughly combined.

Reduce heat to low and continue cooking until the temperature reaches 240°F.

Remove the saucepan from heat and pour the mixture into the prepared pan.

Sprinkle salt (we recommend using sea salt) over the top of the caramel mixture and allow it to cool for at least one hour.

As it cools, the mixture will harden. Once it has hardened properly, you can slice it into bite-sized pieces.