Prepare the Baking Sheet: Line a baking sheet with parchment paper, leaving overhang for easy removal.

Combine Ingredients in Saucepan: In a heavy-bottomed saucepan, combine butter, sugar, corn syrup, and water. Stir over medium heat until melted and dissolved.

Cook the Caramel Mixture: Allow mixture to cook undisturbed until it reaches a deep amber color, about 10-15 minutes.

Incorporate Heavy Cream: Carefully remove from heat and stir in heavy cream. Expect bubbling, continue stirring until smooth.

Add Flavorings and Optional Ingredients: Stir in vanilla extract and salt, then fold in pecans or walnuts if desired.

Pour and Spread the Caramel: Pour mixture onto the prepared baking sheet, spreading evenly to about ½ inch thick.

Allow to Cool: Let the caramel cool completely at room temperature for 2-3 hours.

Cut into Shapes: Once set, lift the parchment and cut the caramel into squares or desired shapes.

Garnish with Sea Salt: Sprinkle sea salt flakes over cut caramels for an extra burst of flavor.

Store the Date Caramels: Store in an airtight container at room temperature or refrigerate for longer shelf life.