Toast walnuts in a dry frying pan over medium heat stirring frequently, about 3-5 minutes or until fragrant. Pour onto plate to cool. Also prepare a large rimmed baking sheet with a Silpat mat or parchment paper.
In a medium saucepan, combine sugar and vanilla bean seeds. Cook on medium until sugar melts and starts to turn the color of amber. Remove from heat, add walnuts and stir to coat. Work quickly.
Pour walnuts out onto prepared lined baking sheet and separate walnuts with two forks, working quickly. If you don’t get them all separated, it’s no biggie, you can cut or crack them apart once they cool.
Cool completely before storing in an airtight container. If you don’t eat them all first.