In the pot of your Instant Pot, or in a stock pot for use on the stovetop (choose a large one, it will bubble up in later steps), combine sugar, coconut nectar, and a pinch (about 1/4 teaspoon) sea salt with a whisk until all the sugar is wet.
Heat until just before hard crack stage (295* F). Do not stir at all during this time.
As soon as sugar mixture reaches 295*, remove from heat (place on a trivit or hot pad) and slowly pour in in hot cream/vanilla mixture. Be careful, there will be lots of steam and the mixture will increase in volume.
Once caramel reaches 260*, add the second tablespoon of butter and pour into prepared pan. Do not scrape the edge of the pan, only pour off what comes out on its own.
Recipe by Cara Comini of Health Home and Happiness. Visit us at healthomeandhappiness.com