In a large skillet, spread sugar in even layer over medium-high heat. Add vanilla bean. Without stirring, let cook until outer edges of sugar melt and begin to turn golden, 4 to 6 minutes. With a wooden spoon, slowly stir together melted and unmelted sugar, until all sugar is melted, clear, and golden. At arm's length, carefully pour in 1 cup water while stirring rapidly. Continue stirring until mixture has melted completely. Transfer to a bowl to cool, about 1 hour. Remove vanilla bean. Using a paring knife, scrape seeds into sauce, and stir to combine. May be made one day ahead. Makes 1 1/2 cups.

Cuisine: "Mexican"

(www. Marthastewart. Com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy. Net" Yield: "1 1/2 cups"

Per serving: 1161 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 300g Carbohydrate; 0mg Cholesterol; 3mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 20 Other Carbohydrates