Place 1/4 cup of the broken salted pretzel bits in the bottom of a beehive sundae bowl.

Drizzle 3 tablespoons of caramel sauce over the pretzels.

Place 1 scoop of vanilla ice cream on top of the pretzels in the center of the bowl.

Press the second scoop of ice cream firmly down on top of the first scoop, creating a double stack.

Scatter the remaining pretzels over the ice cream.

Drizzle with the remaining caramel sauce.

Top with whipped cream.

Serve immediately.

Pour 1 cup water into a heavy saucepan with high sides.

Pour 3 cups cane sugar carefully into the center of the pan, avoiding sugar crystals on the sides.

Add 1/4 cup honey.

Bring to a boil, uncovered, over medium heat. Do not stir.

Cook until the mixture is a rich amber color and registers 305F on a candy thermometer (10-15 minutes).

Skim off any scum that rises to the surface.

Remove the pan from the heat.

Add 1/2 cup heavy cream (be cautious of spitting).

Whisk and then add the remaining 1 1/2 cups heavy cream.

Whisk to combine thoroughly.

Add 1/2 cup unsalted butter, 3-4 pieces at a time, whisking after each addition until incorporated.

Whisk in 1 1/2 teaspoons vanilla extract and 1/2 teaspoon sea salt.

Store caramel sauce in glass jars or covered plastic containers in the refrigerator for up to 2 weeks.

Pour 2 cups heavy whipping cream into a large bowl (metal preferred) and chill for 30 minutes with beaters.

Using an electric mixer fitted with chilled beaters, beat the cream on medium speed until soft peaks form.

Sift 2 tablespoons confectioners sugar into the bowl.

Add 1/2 teaspoon vanilla bean paste.

Continue beating until stiff peaks form.

Stop beating immediately to avoid making butter.

Serve whipped cream within 2 hours or refrigerate immediately.