Preheat oven to 375°. Place paper liners in 36 mini muffin cups.
In a large bowl, beat brown sugar, butter, salt, and vanilla until well blended. Add baking powder and egg, beating until fluffy. Mix in flour.
Scoop dough by rounded teaspoonfuls into prepared pan. Bake 8-10 minutes, or until edges have browned.
Remove pan from oven. Place caramel pieces on top. (If you’re using caramel bits, place 4-5 on each cookie and gently press down to secure them.) Bake until caramel melts (about 2-3 minutes).
While cookies are still warm, sprinkle chopped almonds over each. Top with a tiny pinch of salt.
Cool in pan for 15 minutes. Then, transfer to a wire rack to cool completely.