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Combine dry ingredients: In a large bowl, whisk together the ingredients, pulse in your food processor and store in a cool, dry place for up to 12 months.
To refill: In a mixing bowl, combine 6 cups of the sugar with 1 teaspoon per 2 cups (so 3 tsp for 6 cups)
Keep your homemade vanilla bean sugar stored in a jar with a tight-fitting lid. Small mason jars are great and can be jazzed up with pretty labels for gifting. I love using Weck jars just for their look but they also preserve really well and make a super pretty gift.