I will try this, this year since it sounds yummy. On a note, I have always dusted my caramels with a bit of powdered sugar a bit before cutting and wrapping and that has always worked well and kept them from sticking to each other, the knife, and or the paper. Like your salt, it eventually just becomes a part of the caramel. I also use a very long knife to cut them and as I do I basically slide the rows apart immediately after I cut them (about a 1/4 inch maybe), and let them sit for a few hours before picking them up to wrap. Of course, this means that the first couple of rows have to be moved 1/2 inch or more, and alternating cutting on the right and left sides. I have always found the "hardest" part to making caramels are the waiting periods and the wrapping. I try to find someone else around the house to help wrap them!!! lol

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