Line an 8" x 8" baking pan with line with a parchment paper sling, leaving overhang on both sides and and lightly grease the opposite sides with butter.
Add all of the ingredients except the salt and spices to a 4 quart saucepan- make sure its deep! Bring the cream, corn syrup, sugar, butter, and boiled cider mixture to a boil over high heat, stirring occasionally with a nonstick spatula to dissolve the sugar. Low the heat from high to medium-high heat and continue to cook the mixture now WITHOUT stirring. Clip on a candy thermometer at this point or continue checking every 5 minutes until 248°F on a candy thermometer. This timing will vary but for me its about 25 minutes, it could take as little 17 and as much as 30.
Quickly remove the pan from the heat and stir in the salt and spices. Once combined, carefully pour the caramel into the lined baking pan and let sit until set, at least 12 hours.
Pour the hot mixture into the prepared pan. Let it stand for 12 to 18 hours at room temperature before cutting into 1" squares.
