The 5 Best Substitutes for Black Walnut Extract

Are you looking for a substitute for black walnut extract?

This powerful and flavorful extract can add an interesting twist to all sorts of dishes.

From cookies to cakes, ice cream, and more, just a few drops of black walnut extract can take your recipes from ordinary to extraordinary.

However, if you don’t have any on hand or are allergic to it, then finding the right substitution can be tricky.

I’ve rounded up five great options that will allow you to keep baking without any worries—and let you enjoy the sweet deliciousness this unique flavor brings!

What is Black Walnut Extract?

Black walnut extract is a flavoring made from the husks of black walnuts.

It has a strong, nutty flavor and aroma that’s often used in baking and other culinary applications.

The extract is usually made by steeping crushed black walnut husks in alcohol for several weeks or months before filtering out the solids.

The liquid can then be bottled as-is or mixed with sugar syrup to make an extract syrup.

Black walnut extract is commonly used to add flavor to cakes, cookies, ice cream, custards, and other desserts.

It’s also sometimes added to savory dishes like soups and stews for extra depth of flavor.

It pairs well with chocolate, caramel, spices like cinnamon and nutmeg, fruits like apples and pears, nuts like pecans and almonds, coffee-based drinks like lattes and cappuccinos—and even some types of cheese!

The 5 Best Substitutes for Black Walnut Extract

Black walnut extract is a unique flavor that adds depth and complexity to recipes.

However, it can be difficult to find in stores, and it can be quite expensive.

If you’re looking for an alternative to black walnut extract, here are five great substitutes:

1. Almond Extract

The closest substitute for black walnut extract is almond extract. It’s a great substitute because it has a similar flavor profile and is easy to find.

It is usually made from bitter almonds, which give it a strong, nutty flavor.

Since almond extract is sweeter than black walnut extract, use a bit less.

If you’re short on almond extract, you can also try using a combination of vanilla extract and maple extract.

Vanilla extract will give the recipe a sweet flavor and maple extract will add a touch of nuttiness.

Combined together, they can mimic the flavor of black walnut extract without being overwhelming.

Just use about half the amount of almond extract when substituting with these two flavors.

2. Pecan Extract

Pecan extract is an artificial flavoring made from the oil of pecan nuts.

It has a strong, nutty flavor that can be used to enhance baked goods and other recipes.

It’s most commonly used in cakes, cookies, pies, and other desserts where it adds a rich nutty flavor without overpowering the other flavors.

Pecan extract can also be used to make sauces, glazes, fillings for pastries and breads, ice cream toppings, and more.

If you don’t have black walnut extract on hand but need its unique flavor profile in your recipe then you can use pecan extract instead.

The two extracts are similar in taste with the main difference being that black walnut extract has a slightly stronger flavor than pecan extract.

This means you may need to use more of the pecan extract if substituting it for black walnut so as not to lose out on any of the desired flavor notes.

3. Hazelnut Extract

Hazelnut extract is a flavoring agent made from hazelnuts.

It has a sweet, nutty flavor that can be used to enhance the flavor of cakes, cookies, and other baked goods.

Hazelnut extract is usually sold as an oil or in liquid form; it’s also available in powder form.

When using it for baking, you should add it at the end of the recipe so that its flavor isn’t cooked out.

If you are substituting hazelnut extract for black walnut extract in a recipe, keep in mind that they have different flavors – hazelnuts are sweeter than black walnuts and will impart a different taste to your dish.

To get the best results when substituting one for the other, adjust the amount of sugar or other sweeteners accordingly.

4. Maple Extract

Maple extract is a flavoring made from the sap of maple trees.

It has a sweet, woodsy flavor that’s similar to real maple syrup and is often used in baking and other recipes.

You can use it instead of black walnut extract by substituting an equal amount of maple extract for the black walnut extract called for in your recipe.

Maple extract will give your dish a subtly sweet, woodsy flavor that pairs well with many baked goods like cakes, cookies, pies, and more.

It also works great as an addition to frostings or glazes and can be used to enhance the flavors of savory dishes like stews or sauces too.

When substituting one type of extract for another you may need to adjust the amount depending on how strong you want the flavor to be; start with less than what’s called for then add more if desired.

5. Vanilla Extract

Vanilla extract is a flavoring made from vanilla beans soaked in alcohol and water.

It’s used to add flavor to baked goods, drinks, ice cream, and other desserts.

Vanilla extract is most often used as a substitute for black walnut extract because it has a similar nutty flavor but much less of an aftertaste.

To use it instead of black walnut extract, simply replace the same amount called for in the recipe with vanilla extract.

For example, if your recipe calls for 1 teaspoon of black walnut extract, you can use 1 teaspoon of vanilla extract instead.

Keep in mind that while both extracts are strong flavors on their own, they may taste different when combined with other ingredients so be sure to adjust the amounts accordingly until you get the desired result.