Place an equal amount of honey and water in a saucepan over low heat. Add pod and seeds. Cook over low temperature, stirring frequently, until the honey JUST begins to bubble around the edges. Remove from heat and cover.
Let the mixture cool to room temperature, remove the pod, then pour it into an airtight container.
Store vanilla honey syrup in a tight fitting container at room temperature for 7 days or in a refrigerator for 1 month.