Split the vanilla bean lengthwise using a sharp paring knife. Run the dull side of the knife down the length of each half, scraping up the seeds.
Combine the seeds and sugar in a large bowl. Add the apricot nectar, bourbon, and salt and whisk until smooth.
Pour the mixture into 10 3-ounce or 8 4-ounce ice-pop molds, dividing evenly. Insert ice-pop sticks and freeze until firm, at least 4 hours and up to 4 days.