Cashew Free Vanilla Sugar
There is something quietly magical about turning two humble pantry staples into something that smells like a bakery. A split vanilla bean and a jar of granulated sugar are all it takes — no extracts, no additives, no mystery ingredients to second-guess. The pod and its seeds slowly perfume the sugar over the course of a week, giving you a deeply fragrant, versatile sweetener that store-bought versions rarely match. It's the kind of thing you'll want to keep on the counter just to open the lid and inhale. Use it anywhere you'd reach for regular sugar — in coffee, whipped cream, shortbread, or sprinkled over fresh fruit — and every dish gets a subtle, aromatic lift. For anyone navigating nut allergies or cross-contamination concerns, making your own flavored sugar from scratch means you know exactly what's in it, full stop.
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Learn more →Ingredients
16 servings
- 1 cup granulated sugar
- 1 vanilla bean
Instructions
- 1
Split the vanilla bean lengthwise with a sharp knife and use the back of the blade to scrape out the seeds.
- 2
Add the sugar to an airtight jar. Nestle both the scraped pod and the seeds into the sugar, then stir or shake briefly to distribute the seeds throughout.
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