Vanilla sugar has become a delightful treat, particularly on the weekends when the coffee actually stays warm by the end of the cup. I use vanilla sugar when making pancakes and other baked goods that call for an optional teaspoon of vanilla or any other time I may want a slight hint of vanilla flavoring.
My recipe is from the fabulous Barefoot Contessa. You’ll need one vanilla bean. Slice it down the center and scrape all the seeds out with a tiny knife. Add the scrapings and the actual bean to a jar of sugar and close it air tight for two weeks. After the two weeks, the sugar is infused with the vanilla and voila… you have vanilla sugar.