Preheat the oven to 350. Spread the nuts on a baking sheet and bake, stirring once, until lightly toasted, about 10 minutes. Remove from the oven and let them cool to room temperature.

Transfer the nuts to a food processor. Add the sugar, oil, salt, and pulse until the nuts are coarsely ground, about 20 short pulses. Using a sharp paring knife, split the vanilla bean lengthwise and scrape the seeds out of the pod halves into the nut mixture. Process the mixture continuously until it's creamy and smooth, about 4-5 minutes.

Store the nut butter in an airtight container at room temperature for up to 2 weeks, or refrigerate for up to 2 months, then bring to room temperature before serving.

Makes 1 heaping cup.