Vanilla Spiced Sugar
This happy little mixture is, what I think of as sort of like a baking condiment, it’s the Ketchup of the baking world! I initially made it to coat some Palmiers I’m making, but also used it to replace part of the granulated sugar in my Sables Bretons I just made, to very happy results. It’s a handy, useful little mix to have a little of on hand.
(Jump to the recipe file here.)
{Here is a link to some other handy spiced sugar mix suggestions on Food 52. Have fun!}
Vanilla Spiced Sugar
You’ll Need:
- 1/8 cup granulated sugar
- 1/8 cup turbinado sugar
- 2 vanilla bean pods*
- 1 tsp vanilla paste**
- ½ tsp cinnamon
- ½ tsp nutmeg
- ½ tsp cardamom
*The vanilla bean pods don’t actually have to be the newest, freshest ones. This is a great application for dried out or older pods!
**If you only have vanilla extract, go ahead and use that. It’ll be just as great!
Start by slicing open your 2 vanilla bean pods lengthwise and then cutting into 1- to 2-inch pieces. If your pods are older and crack a little, don’t worry; that’s just fine.
In a small glass jar that you’ll use to store your Vanilla Spice sugar, measure in your 1/8 cup granulated sugar, 1/8 cup Turbinado sugar, scoop in your vanilla bean pod pieces, and measure in your 1 tsp vanilla paste, ½ tsp cinnamon, ½ tsp nutmeg, and ½ tsp cardamom.
Use a fork to mix together and get the mixing started. Then place the lid of the jar and shake to mix the rest of the way.
Store sealed in the jar in a cool dark place or wherever you normally store sugar.
Use at will, to coat puff pastry treats such as Palmiers or anytime you’d like to replace a portion of granulated sugar to add some extra somethin’-somethin’.
Enjoy!
—Becky
Download the recipe file here.
