Instructions: Chop vanilla beans into small pieces, being careful not to lose any of the bean or the little black seeds. Drop the pieces into a clean jar and cover with the brandy. Cover with a tight-fitting lid and keep in a dark place, shaking every third day or so.

Extract will be ready in about 2 weeks. A touch more brandy can be added if the beans still seem potent. Mixture can be added to indefinitely. To Use: Use just as you would regular vanilla extract but taste to make sure the brandy flavor is not too strong. 4 0z

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