Inspect vanilla beans; they should be plump, moist, and flexible.

Place each bean on a cutting board and, using a sharp paring knife, split it lengthwise without cutting through.

Scrape the seeds and pulp from each bean into a small bowl.

Add 1/2 cup granulated sugar to the bowl with the scraped seeds.

Stir and press the mixture with the back of a spoon for about 1 minute until the sugar absorbs the moisture and forms a glossy paste.

Optional: Press the paste through a fine mesh strainer for an ultra-smooth texture.

Transfer the paste to a clean glass jar, packing it down to remove air pockets.

Seal the jar and store in a cool, dark place for at least 24 hours before using for best flavor development.