There are actually 2 parts, the butter, and the caramels.
These are just MY takes on both of these. The internetz is your friend, and there are TONS of articles on both, so this is just how I do it. It’s what’s worked well for us here on the coast of Maine 
So…pitter patter, let’s get at 'er.
Butter…
I put 1.5oz of weed in a pot with 1lb + 1 stick of butter. People usually use 1oz, but my weed isn’t trimmed for smoke, so has more leaves in it. I use the 5 sticks of butter because a lot of butter has a high water content, and you’re going to lose a bit of volume when you simmer it.
Now…caramels.
A lot of recipes have some fairly complicated procedures. It’s rubbish, imho.
I put all the ingredients in a big pot, bigger then you think you’ll need for when it foams up, and bring it up to 248degF.
Ingredients:
2 cups heavy cream
1/2 cup sweetened condensed milk.
2 cups sugar
2 cups corn syrup
1/2 cup water
1/2 cup butter
Bring all of that up to temp, and STIR NONSTOP, slowly so as not to burn anything on the bottom of the pot. When you start this, the mixture will be almost clear/white. As it starts coming up to temp, you’ll see it turn to a light brown, then a darker brown.
Take it off the heat at 248degF, add 2 tablespoons of vanilla, and let it sit to start to cool.
While it’s cooling, take a 9X9 pan and line it with foil. Then spray the foil with cooking oil. I forgot to do this once?..not good.
Pour the caramel into the pan and let it set for 2-3hrs, until it’s firm enough to cut.
Before cutting sprinkle the top lightly with sea salt. A little goes a long way.
Spraying the knife with cooking oil will help with the cutting.
Enjoy!!!