Set up your immersion circulator in your container to 135°F.

Split the beans lengthwise with a sharp knife, keeping the ends intact.

Prepare your jars. In a quart mason jar, put 12-15 split vanilla beans

Add 3 cups of vodka with an inch of headspace

Put the lid on and tighten it finger tight

Finger-Tight: Screw the lid on until it's just barely snug—tight enough to stay closed, but loose enough to let air escape during cooking. Overtightening risks cracking the jar.

Carefully lower your jar into the water bath, making sure the water is covering the jar

Bubbles might come out or your jar might float. If it floats, secure it down with a rack or weight

Allow the vanilla extract to steep for 16 hours

Remove it from the water bath and let it come to room temperature.

You can remove or leave the vanilla bean pods in the extract. Leaving them in intensifies the flavor over time.

Store in a cool, dry place

Set up your immersion circulator in your container to 135°F.

Split the beans lengthwise with a sharp knife, keeping the ends intact.

Prepare your jars. In a quart mason jar, put 12-15 split vanilla beans

Add 3 cups of vodka with an inch of headspace

Put the lid on and tighten it finger tight

Finger-Tight: Screw the lid on until it's just barely snug—tight enough to stay closed, but loose enough to let air escape during cooking. Overtightening risks cracking the jar.

Carefully lower your jar into the water bath, making sure the water is covering the jar

Bubbles might come out or your jar might float. If it floats, secure it down with a rack or weight

After 10 hours, remove the jar from the water bath and remove the cinnamon sticks.

Return the lid and put the jar back in the water bath for another 6 hours.

Remove it from the water bath and let it come to room temperature.

You can remove or leave the vanilla bean pods in the extract. Leaving them in intensifies the flavor over time.

Store in a cool, dry place

Set up your immersion circulator in your container to 135°F.

Split the beans lengthwise with a sharp knife, keeping the ends intact.

Prepare your jars. In a quart mason jar, put 4-5 split vanilla beans and 1 tablespoon of dry caramel

Add 1.5 cups of vodka with an inch of headspace

Put the lid on and tighten it finger tight

Finger-Tight: Screw the lid on until it's just barely snug—tight enough to stay closed, but loose enough to let air escape during cooking. Overtightening risks cracking the jar.

Carefully lower your jar into the water bath, making sure the water is covering the jar

Bubbles might come out or your jar might float. If it floats, secure it down with a rack or weight

Allow the vanilla extract to steep for 16 hours

Remove it from the water bath and let it come to room temperature.

You can remove or leave the vanilla bean pods in the extract. Leaving them in intensifies the flavor over time.

Store in a cool, dry place

Set up a cookie sheet or heat proof container with parchment paper or a silicone baking mat

Set a light colored skillet on the stove. We need to be able to see the color the sugar is turning.

Place ½ cup of sugar in the pan and shake the pan so it’s in an even layer

Turn the heat on to medium low. My stovetop is at 3.

Stay close by and don’t rush this.

Once the sugar begins to start melting, the clock is ticking.

Allow the entire pan of sugar to start melting

At this point you can swirl the pan to incorporate the sugar, but don’t stir as it might cause the caramel to crystalize.

Once the mixture smells toasty, but not burnt and looks like a deep amber like honey, take it off the heat and pour onto the prepare tray with parchment paper

Allow to cool completely before using

Taste to make sure it’s not burnt before adding to the vanilla or you risk making a batch that isn’t usable.