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.
Prep Time15 mins
Infusing Time60 d
Total Time60 d 15 mins
Servings: 36 teaspoons
- 1/2 cup shelled black walnuts
- 1/2 cup vodka (80 proof minimum)
- 1/4 cup bourbon whiskey
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.