Preheat oven to 375°.
Stir cream, sugar, vanilla and salt over medium heat until sugar is dissolved. Remove from heat and stir in hazelnuts. Spread mixture evenly on parchment-paper-lined baking sheet.
Bake on the lowest rack for 13–15 minutes, until the caramel bubbles and turns medium brown.
Remove from oven and cool on a wire rack. When fully cooled, coarsely chop.