Homemade Black Walnut Extract for Baking
This homemade black walnut extract will elevate your baking with deep walnut flavor. See how to make this old-fashioned flavoring from foraged black walnuts.
There was a time when a bottle of black walnut flavored extract was a common ingredient in the spice cabinet. It has fallen out of favor over the years and has been discontinued by the major brands. It is difficult to find a pure black walnut extract without added ingredients and artificial flavors in the grocery store or online.
You can make your own homemade baking extracts by extracting and infusing the flavor in alcohol. Vanilla extract is the most popular homemade flavoring in the kitchen. You can find my step-by-step vanilla extract guide over on my sister site, Grow a Good Life.
Since we had an abundance of black walnuts from last year, I thought I’d make black walnut extract for holiday baking and gift giving. Black walnut extract is excellent for times when you want a boost of deep, earthy walnut flavor in baked goods.
Ingredients for Making Black Walnut Extract
This recipe for black walnut extract uses just three ingredients:
Black Walnuts
Black walnuts come from a type of walnut tree (Juglans nigra) that is native to many parts of the US and Canada. The flavor of black walnuts is much more intense than its cousin, the English walnut. Black walnuts have an earthy, deep walnut flavor that stands out in many old-fashioned recipes. See How to Harvest and Preserve Black Walnuts.
If you don’t have a black walnut tree nearby, you can purchase shelled black walnuts online.
Vodka
Just plain old cheap vodka is ideal for making baking extracts because it has a neutral taste that won’t interfere with the flavor of the infusing ingredient. The alcohol prevents bacteria from growing making the extract shelf stable for years. Select a clear vodka that is at least 80 proof (40% ABV) with no added flavorings.
Bourbon
In this recipe, adding a little bourbon whiskey to the infusion gives it an extra boost of oaky flavor that complements the deep nutty black walnut taste.
The liquor in extracts cooks off when baked, but if you are adding the baking extract to coffee or tea, you may want an alcohol-free version. You can substitute the alcohol with a food grade vegetable glycerin with good results.
How to Make Black Walnut Extract for Baking
Step 1: Gather your ingredients and equipment
- shelled black walnuts
- vodka
- bourbon
- 16 ounce sized jars with lids
- large skillet
- storage jars
Step 2: Toast the Nuts
Heat a heavy skillet over medium heat. Add the black walnuts and stir frequently until the walnuts are fragrant and golden brown, about 5 minutes.
Step 3: Add the Ingredients to a Jar
Add the toasted black walnuts to a clean quart sized jar. Add the vodka and bourbon. Cover tightly and give the jar a shake to combine the ingredients.
Step 4: Extract the Black Walnut Flavor
Label and date the jar, and place in a cool, dark location for 2 months or longer to extract the flavor of the black walnuts. Shake the jar occasionally during this time.
Step 5: Strain to Remove the Solids
After at least 2 months, strain out the walnuts from the liquid using a fine mesh strainer. Discard the walnuts or use immediately in a baked goods recipe. The walnuts will be soft but intensely flavored with bourbon. Strain the liquid again through a coffee filter for a clearer extract.
Step 6: Store the Black Walnut Extract
Pour the strained extract into a clean jar or bottle, cover, and store in a cool, dark location. Extracts don’t spoil, but the flavor diminishes over time.
Ways to Use Black Walnut Extract
Black walnut extract has a bold, earthy flavor that goes far beyond ordinary vanilla. A little goes a long way, so start with small amounts and adjust to taste.
Use black walnut extract in baking recipes where you want a deep walnut flavor. Simply substitute the vanilla extract with walnut extract for a nutty twist.
Homemade extracts make great gifts, too! I love these amber glass bottles. Add some ribbon and a cute label and they are ready for gift giving.
Recipe Inspiration
- Banana Bread: Swap out part of the vanilla for black walnut extract to highlight the nutty flavor.
- Cookies & Cakes: Especially good in classic recipes like old-fashioned butter cookies, pound cake, or spice cake.
- Brownies & Fudge: Pair with chocolate for an earthy, rich combination.
Beyond Baking
This versatile extract pairs especially well with autumn flavors, such as maple, apple, pumpkin, and chocolate, making it a secret ingredient worth keeping in your pantry.
- Coffee & Tea: Stir a drop or two into your morning cup for a nutty twist.
- Cocktails: Use it to deepen the flavor of bourbon drinks, espresso martinis, or even a simple hot toddy.
- Ice Cream & Gelato: Add a splash to your homemade ice cream base or drizzle over vanilla ice cream for a sophisticated flavor boost.
- Savory Dishes: Try a drop in cream sauces or glazes for meats, or blend into nut-based pestos for extra depth.
Troubleshooting & Tips for Black Walnut Extract
- Cloudy Extract: It’s normal for your extract to look a little murky after the first straining. If you want a clearer liquid, let the jar sit undisturbed for a day or two so the fine particles settle, then pour the top layer through a coffee filter or cheesecloth.
- Bitter or Harsh Flavor: Black walnuts naturally have a stronger, earthier taste than English walnuts. If the flavor feels too bitter or sharp, try letting the extract age longer. The flavor mellows with time. You can also add a splash of maple syrup or a bit of sugar when using the extract in recipes to balance out the bitterness.
- Too Strong: If your extract seems overpowering, use a little less than the recipe calls for, start with half the amount of vanilla extract and adjust to taste.
- Too Weak: If it seems weak, check your ratio: 1/2 cup walnuts to about 3/4 cup alcohol gives a nice balance. For a stronger extract, simply let it steep longer (up to 6 months).
- Alcohol Burn: A sharp alcohol note usually means it hasn’t steeped long enough. Keep the jar tucked away and give it more time. The alcohol flavor fades as the walnut oils infuse.
- Sediment at the Bottom: Sediment is harmless and comes from the walnuts themselves. Shake before using for maximum flavor, or filter again if you prefer a smoother liquid.
- Going Alcohol-Free: If you make a glycerin-based version, don’t worry if the flavor is lighter. That’s normal. Glycerin doesn’t pull out as much depth from the nuts as alcohol does. Use a bit more in recipes if needed.
- Flavor too subtle after baking? Heat dulls extracts, so try adding a touch more when making frosting, whipped cream, or no-bake desserts.
Homemade Black Walnut Extract for Baking
Ingredients
- 1/2 cup shelled black walnuts
- 1/2 cup vodka (80 proof minimum)
- 1/4 cup bourbon whiskey
Instructions
- Heat a large skillet over medium heat. Add the black walnuts and toast until the walnuts are fragrant and golden brown, about 5 minutes. Stir frequently to prevent scorching.
- Place the toasted black walnuts in a clean jar.
- Pour the vodka and bourbon into the jar. Cover and give the jar a good shake to mix.
- Label and date the jar. Place it in a dark, cool location for at least 2 months. Shake the jar occasionally during this time.
- After 2 months, strain out the walnuts from the liquid using a fine mesh strainer. Pour the extract into a clean jar. Discard the walnuts or use immediately in baked goods.
- Use the homemade black walnut extract in your favorite recipes to add a deep, toasted walnut flavor. Yields about 3/4 cup.
Nutrition
Bringing Old-Fashioned Flavor Back to Life
Homemade black walnut extract is more than just a recipe, it’s a way to capture the deep, earthy essence of a nut that’s been treasured for generations. With just a handful of ingredients and a little patience, you can create a bold flavoring that transforms everyday baked goods, adds depth to drinks, and makes thoughtful, homemade gifts.
So the next time you find yourself with a basket of foraged black walnuts, or even a bag from the store, try your hand at making this extract. You’ll be rewarded with a pantry staple that keeps the flavor of the season alive all year long.
You May Also Like:
- How to Harvest and Preserve Black Walnuts
- Fall Foraging Guide: Berries, Fruits, and Nuts for Cooler Days
- Beginner’s Guide to Safe Foraging for Food
Hello. Thanks for the recipe! I was just wondering the measuremnts for the vodka to bourbon ratio in the quart jar. Thanks!
I would double everything for a quart jar. Use 1 cup of shelled black walnuts, 1 cup vodka, and 1/2 cup bourbon whiskey.
Instead of vodka, do you think Everclear would work?
Thank you!
Robyn
Robyn, I haven’t tried it, but everclear should work. It can be used to make vanilla, so I don’t think it would function much differently. Please let me know the results if you give it a try,
Thank you so much for this recipe. Black walnut extract is a staple in an old family recipe and is incredibly hard to find. I plan to make this to gift to my family next year for the start of the holiday baking season! Do you know how long this will stay good for and is there a preferred method of storing? Thank you again!
Sarah
Sarah, If kept in a cool, dark location, black walnut extract should last a year or two. It doesn’t go bad, but the flavor diminishes over time.
How long can I leave the walnuts in the alcohol? Is it possible to leave them in there too long?
Thank you for this recipe! Perhaps it is odd, but I have so many good memories around black walnuts. My grandparents had a dairy farm in the Ozarks. An enormous black walnut tree stood across the road from their house. My granny was known to sit on the porch and shoot the walnuts off of the tree with her Colt pistol! I remember gathering the walnuts that had fallen and putting them in a burlap bag. My grandfather drove their truck back and forth over the bag several times to remove the husk from the nuts. After reading about the messiness of cleaning the nuts and the difficulty of obtaining the meat, I know now why that I, as a child, was not involved with obtaining the meat. I do remember tasting the wonderful, earthy flavor of the nuts later that evening.
And there’s more. I don’t remember my grandmother baking with the nuts, but I am sure she must have. I do remember, though, a bakery near our home in Oklahoma City that made a black walnut cake. It was my father’s favorite–and mine too. It was his birthday cake for many years. We moved away, and the grocery store closed. I have not had a black walnut cake for many, many years, but I look forward to one in a couple of months when my extract is ready. I’ll post a picture when I do.
Again, thank you.
Cindy, Thank you for sharing such a delightful memory! It sounds like black walnuts hold a special place in your heart. I’m thrilled the extract recipe brought back those cherished moments. I hope you enjoyed your black walnut cake.
During the 2 months storage time.
Do u leave the top loosely or cover with a cloth like when we make vanilla extract ?
Katty, Cover the jar with the jar cover and shake it occasionally.