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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
Course: Pantry
Cuisine: American
Keyword: black walnut extract for baking
Servings: 36 teaspoons
Calories: 20kcal


  • 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.


Calories: 20kcal