Homemade Vanilla Extract
Serves: 4
Felicia King
1 January 1970
Based on User reviews:
46
Spice
52
Sweetness
49
Sourness
34
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
450 g
Vodka1 tsp
Pure Vanilla Extract4 cups
Whole Almonds3 cup
Sugar1 tsp
Salt1 tsp
Ground CinnamonDirections:
1
Using a sharp knife, slice the vanilla beans open lengthwise to expose the seeds
2
Tuck the beans in the jar or bottle and pour in the vodka
3
Close the jar, shake it a few times, and place it in a cool, dark space
4
Let the jar rest for 6 to 8 weeks, shaking it again once or twice a week
5
The mixture will get darker and darker over time
6
When the extract starts to run low, top it off with more vodka and shake again
7
Also, whenever you use a vanilla bean, don't hesitate to add it to the jar after you've used it
8
This will continue to "feed" your vanilla extract and it should keep forever
9
Vanilla Variations: Vanilla Sugar: Split 2 vanilla beans and scrape the seeds into an air-tight container with 3 cups granulated sugar
10
Cover the beans in sugar and tightly seal
11
Let the sugar sit for 2 weeks
12
Use just as you would use regular granulated sugar
13
Vanilla Almonds: Preheat the oven to 300 degrees F
14
Beat the egg white with the vanilla extract, add the almonds and stir to coat
15
Combine the sugar, salt, and cinnamon and combine with mixture
16
Place in a single layer on a greased baking sheet
17
Bake at 300 degrees F for 20 minutes
18
Remove and cool on wax paper and break into clusters