Pour pure pomegranate juice into a saucepan and bring to a boil. Reduce heat and simmer for about 1 hour until it thickens to ½ cup.

In a separate saucepan, combine the unsalted butter, granulated sugar, light brown sugar, and heavy whipping cream. Heat over medium heat until melted and combined.

Add the syrupy pomegranate juice reduction to the sugar mixture and stir well. Allow to simmer for a few minutes.

Increase heat and cook the mixture while stirring occasionally until it reaches 255-260°F.

Remove from heat and stir in vanilla paste, flaky sea salt, and optional red food coloring while hot.

Prepare an 8x8-inch pan by greasing and lining with parchment paper. Pour in the caramel mixture and cool for 10 minutes before refrigerating for at least 2 hours.

Once solid, cut the caramels into pieces and wrap individually in wax paper.