1. Line an 8x8 inch baking pan with parchment paper. Spray the parchment paper with nonstick cooking spray.Set aside.
2. In a saucepan combine the cream, butter, and Chipotle Pepper Flakes over medium heat until the butter has melted. Remove from the heat, cover and allow to steep for thirty minutes. Then strain and discard the Chipotle Pepper Flakes. Set aside.
3. In a large saucepan combine the sugar, corn syrup and water. Stir until combined. Bring the mixture to a boil over medium-high heat. Do not stir. Brush down any sugar crystals that form on the sides of pot using a pastry brush dipped in water.
4. Continue to boil the sugar syrup until a candy thermometer registers 250ºF. Remove from heat and slowly and carefully pour strained cream mixture into sugar syrup and whisk to combine.( It will bubble up, so be careful!)
5. Return the saucepan to the stove and heat over medium-high heat. Do Not stir. until the mixture begins to turn golden brown and registers between 245ºF and 250ºF degrees.
6. Pour the caramel mixture into the prepared pan and sprinkle with Anglesey sea salt.
7. Allow the caramels to cool completely before cutting, about three hours. When the caramels are firm and cool, remove the parchment paper, place on a cutting board. Using a sharp knife, cut the caramels into square or rectangular pieces.
8. Wrap the caramels in squares of parchment paper. Store at room temperature for 2 weeks.
Under no circumstances can wax paper be substituted for parchment paper.