Hi Debbie, you most certainly can use your vanilla bean to make vanilla sugar or salt after making extract. I'm hoping to write a blog post outlining the details of infused sugar, focusing on vanilla sugar. But here's the short version: after you've made vanilla extract, remove the bean, dry it off, and pulse it in a food processor with whatever kind of sugar you'd like to use (or salt). Avoid brown sugar, but raw sugar, granulated, and superfine sugar all work well. I like to use about one bean to 1 cup (198g) of sugar. The pod has a lot of flavor in itself, which is why you pulse the whole bean. Some bakers who are looking for a more delicate flavor simply tuck the split vanilla bean into a jar of sugar and let it rest for a few months before using. I find the flavor to be quite subtle if you've already used the bean to make extract, so I recommend you go big and pulse the whole bean right into your sugar! Look for our blog post about infused sugar coming soon. Kye@KAF

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