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"What is better than sugar (please don&amp;#039;t say high fructose corn syrup)? Some might mention the wholesome goodness of honey, agave nectar, or any number of synthetic sweeteners that threaten to unseat sugars relative dominance of the global sweetener market (again, high fructose corn syrup has given sugar a run for its money, but that is likely coming to an end). However, the only thing better than sugar (and I am talking about flavor here), might be flavored sugar. In this case, Neilsen-Massey Pure Vanilla Sugar.   Neilsen-Massey is an American company with a distinguished heritage, as they have been producing real vanilla products since 1907. However, you only get so much mileage out of legacy before you have to deliver the vanilla goods. Thankfully, with the majority of Neilsen-Massey products, they don&amp;#039;t tend to rest on their laurels. As is evidenced by their Madagascar Bourbon Pure Vanilla Sugar, which is a blend of bakers sugar along with some of the finest quality vanilla available.  Resembling course, raw sugar, this vanilla sugar is really a finishing sugar, meaning it is ideal for topping over cookies, pies, or muffins (you could even use it to rim a cocktail glass), but not really something you would want to mix into bread dough, or use in a recipe. Because of its obvious course consistency, it does double duty by providing a mellow vanilla sweetness and a distinct crunch. The flavor is, like I mentioned, a mellow vanilla flavor and hardly something cloying or overly concentrated. Depending on how much or little you use, you might not immediately perceive any hint of vanilla, but after a bite or two the flavor begins to surface and you will soon appreciate the marked difference between pure vanilla and its many imitators.  Neilsen-Massey Pure Vanilla Sugar is available in 8.5-ounce glass jars and is sold Cook&amp;#039;s Warehouse, Dean &amp;amp;amp; Deluca, Le Gourmet Chef, and Whole Foods Market.  "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/food/a30034/vanilla-thinking-on-a-granular/>