Preheat oven to 350 degrees and place the almonds on a clean baking sheet. Bake the almonds for about 10–12 minutes or until lightly toasted. Remove from oven and cool completely.
Add the cooled almonds, vanilla bean and vodka to a clean glass jar with a tight fitting lid. Make sure the vanilla and almonds are both completely submerged in the alcohol.
Seal tightly and store in a cool dark place for 8–10 weeks, shaking the bottle occasionally.
Strain the almonds and vanilla and store the extract indefinitely in an airtight container.
Notes
Use almond extract in addition to vanilla or even in place of it for your baking recipes!