1.  Cut pork rinds into quarters so that they are in bite-size pieces.  Add to a large bowl.

2.  Add the butter, sweetener, and vanilla to a medium-sized saucepan and cook over Medium heat until dissolved.

3.  Bring to a low boil and then lower the heat to Low and simmer for 2-3 minutes, stirring constantly.  It's easy to burn the caramel so stop as soon as it becomes a deep golden brown color.

4.  In four increments, pour the caramel sauce over the pork rinds and stir to coat.

5.  Place the pork rinds on a parchment-covered cookie sheet in a single layer so that they don't clump together.  Taste for saltiness and sprinkle a little salt over the pork rinds if desired.

6.  Allow the caramel coating to cool and harden.  Store in an airtight container.