Using a paring knife, cut the vanilla bean open. Set aside.

Grease an 8-inch by 8-inch square baking dish with about 2 tablespoons melted butter. Set aside.

Fill a small saucepan about 1/2 full of water. Bring to a boil over high heat then turn the heat down to low to keep it hot. Keep a heat-resistant pastry brush nearby this pan.

In a medium, heavy saucepan, mix together the cream, coconut sugar, sucanat, and salt with a wooden spoon. Bring to a boil over medium-high heat. If necessary, dip the pastry brush in the hot water, wipe off the excess water on the edge of the water pan, then brush down any crystalized sugar that forms along the inner sides of the caramel pan.

Once the caramel mixture has reached a boil, clamp a candy thermometer to the side. Without stirring, let the mixture reach between 250 and 255 degrees Fahrenheit (hard ball stage). Continue to brush down any crystalized sugar.

After the caramel mixture reaches temp, remove from the heat and remove the candy thermometer. Scrape all the vanilla beans out of the vanilla pod with the tip of the paring knife. Scrape them off onto the tip of the wooden spoon and stir thoroughly into the caramel.

Pour the caramel into the prepared baking dish. Allow to cool on a flat surface in the fridge for at least 8 hours.

Once set set, lightly grease a chef's knife with butter and cut the caramels into 1-inch squares. If desired, sprinkle with a little bit of kosher real salt.

Wrap in waxed paper squares or otherwise store in an airtight container at room temperature for up to one week.