Preheat the oven to 175ºF. Line a baking sheet with parchment paper, then lay out the vanilla beans with space in between each bean on the baking sheet.
Bake in 30 minute increments and check them every 20-30 minutes. The exact time it takes will depend on how large the vanilla bean you have, but plan about 2 hours for this process. Again, watch them closely and take them out as soon as they are done so that you don't burn the vanilla beans.
Bake the beans until they snap. You'll know the beans are completely dried when the snap like a twig when you try to break them.
Allow the beans to cool to room temperature.
Snap the vanilla beans into small pieces, then process them in a coffee grinder on the finest setting it has. Vanilla powder does not dissolve, so you want that powder as fine as possible to have smooth vanilla sugar.
In a bowl, mix the sugar and vanilla powder evenly until the tiny black specks are throughout.
Seal it in an airtight container and you are ready to use it for all of your baking.
Store the sugar in an airtight container in a cool dry place for up to 1 year.
Refer to the article above for more tips and tricks.The calories shown are based on the recipe making 2 cups of sugar, with 1 serving being 1/4 cup of sugar. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**