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A bottle of homemade black walnut extract on a table.
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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.
Course Pantry
Cuisine American
Keyword black walnut extract for baking
Prep Time 15 minutes
Infusing Time 60 days
Total Time 60 days 15 minutes
Servings 36 teaspoons
Calories 20kcal

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

Calories: 20kcal