Step 1

Split each vanilla bean in half down the middle lengthways to open the seeds. Scrape the center and roughly chop the beans into small pieces.

Step 2

Place all ingredients (vanilla beans, scrappings, agave syrup, and vanilla extract) in a food processor and blend until you have a thick puree consistency.Tip - I usually use my spice grinder as it does a great job to blend the tough beans

Step 3

Strain thru a sieve using a firm spatula to drain as much of the vanilla paste as possible

Step 4

Ideally, you should not need more liquid but If necessary add more syrup

Step 5

Pour in a clean sterilized mason jar or bottle and store in a cool dry place in the pantry for up to a year.

Step 6

Use in any recipe that calls for vanilla bean paste.

Step 7

Split each vanilla bean in half down the middle lengthways to open the center seeds. Scrape the center and roughly chop the beans into small pieces.

Step 8

In a heavy-based saucepan add water, sugar, corn syrup, and chopped vanilla beans

Step 9

Cook on medium-low until you get a thick syrup consistency. Let cool slightly.

Step 10

Place in a food processor and blend until you have a thick puree consistency.

Step 11

Strain thru a sieve, and use a firm spatula to drain as much of the vanilla paste as possible

Step 12

Ideally, you should not need more liquid but If necessary add more sugar syrup

Step 13

Pour into a clean sterilized mason jar or bottle, let cool completely before you close it.

Step 14

Store in a cool dry place in the pantry for up to a year.

Step 15

Use in any recipe that calls for Vanilla Bean Paste.