1: Prep Your Vanilla Beans
To start, take each vanilla bean and slice it open lengthwise to expose the tiny seeds within. Then, scrape out the seeds by using the back of a knife and set them aside. But throw away the emptied pods – they will still have a rich flavor and be part of the paste.

2: Blend the Ingredients
Next, in a blender or food processor, combine the vanilla seeds, sugar, corn syrup (or glycerin), and a splash of water. Then, blend until you have a thick, smooth paste. If the mixture seems too thick, simply add a tiny bit more water to loosen it up.

3: Add Vanilla Extract
After blending, stir in a tablespoon of vanilla extract. This step not only guatantees the flavor but alsomakes sure the paste has a well-rounded vanilla profile.

4: Strain (Optional)
At this point, if you prefer a super smooth paste without any large pieces, you can strain it through a fine-mesh sieve. Personally, though, I like leaving the little flecks in—they’re proof that you’re using the real deal.

5: Store It
Finally, transfer your paste into a clean, airtight jar. After that, store it in the refrigerator, where it will keep for up to six months. Every time you open that jar, the smell alone will make you smile.