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Pour the granulated sugar into a small saucepan in an even layer and cook over medium heat, without stirring, until the edges begin to melt and turn amber, about 3–4 minutes. Once the edges are melting, gently swirl the pan to encourage even melting, and continue cooking until the sugar is fully liquid and a deep amber color throughout, about 2 minutes more — watch closely, as it can go from amber to burnt quickly.
Remove the pan from the heat and immediately add the butter pieces, stirring constantly until fully melted and incorporated. Carefully pour in the heavy cream — the mixture will bubble vigorously — and stir until smooth. Stir in the flaky sea salt. Set aside 2 tablespoons of the caramel sauce for serving, and let the remainder cool for 10 minutes until no longer steaming.
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