Homemade vanilla sugar is one of those pantry staples that feels almost too simple to be this good. A single vanilla bean steeped in granulated sugar for a week transforms into something deeply fragrant and endlessly versatile — perfect for stirring into coffee, dusting over baked goods, or sweetening whipped cream. For anyone navigating grain sensitivities, store-bought flavored sugars and vanilla blends can be surprisingly tricky, sometimes processed on shared lines alongside rye-containing products. This recipe sidesteps all of that with just two clean, straightforward ingredients and zero ambiguity. The slow infusion method does all the heavy lifting, so patience is really the only skill required. Once you have a jar of this on your counter, you'll find yourself reaching for it constantly.
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Split the vanilla bean lengthwise with a sharp knife and use the back of the blade to scrape out the seeds.
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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