Scrape seeds from both halves with the back of a knife.
Bury the seeds and the bean in two cups of finely granulated white cane sugar.
Let sit in an airtight container for one to two weeks, the longer the better. The more time the vanilla bean rests in the sugar, the more intense the flavor and aroma become.
Vanilla sugar can be used in place of vanilla extract in most recipes. Substitute one tablespoon vanilla sugar for each 1/4 teaspoon of vanilla extract. Keep in mind that using vanilla sugar will make the recipe sweeter, so adjust other sweet ingredients for that. You can keep using the same vanilla bean when you replenish your sugar. Add another bean and keep the old one, too. It will enhance the deliciousness!