Black Walnut Recipe

2 months ago 43


Favorite Black Walnut Cookies Recipe | Allrecipes

An easy cookie to make, with the distinctive flavor of black walnuts. It is especially good with a nice cup of tea, or coffee.

Provided by: Terri McDougal

Categories: Walnut Desserts

Yield: 4 dozen


1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 egg
3 cups all-purpose flour
½ teaspoon baking soda
1 teaspoon salt
1 cup chopped black walnuts


  • In a large bowl, cream butter, white sugar, and brown sugar. Add eggs and beat until smooth. Sift together flour, baking soda, and salt. Stir dry ingredients into the creamed mixture until well blended. Stir in walnuts last. Shape dough into logs about 2 inches in diameter, wrap them in wax paper, and refrigerate until firm.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Slice dough logs into 1/2 inch slices, and place on baking sheet. Bake in preheated oven for 8 to 10 minutes. Mmmm nuttylicious!

Nutrition Facts:

Calories 229.9 calories, CarbohydrateContent 29.8 g, CholesterolContent 35.8 mg, FatContent 11.3 g, FiberContent 0.8 g, ProteinContent 3.5 g, SaturatedFatContent 5.2 g, SodiumContent 186.4 mg, SugarContent 17.4 g


Black Walnut Croquant or Candied Black Walnuts Recipe

Provided by: Alan Bergo

Categories: Dessert,Snack

Cook time: 15 minutes

Yield: 3


2 cups untoasted black walnuts (Rubbed gently of their skins )
1/2 cup white sugar
1/4 teaspoon kosher salt (plus more to taste)


  • Read the entire recipe before you begin, and make sure you have a cookie sheet lined with a silpat or another nonstick surface at the ready.
  • In a 2 qt or similar saucepan, preferably heavy stainless or cast iron (no aluminum here unless you're experienced–it's too thin and uneven) heat the nuts and sugar on medium-high heat, stirring constantly with a wooden spoon. The sugar will start to clump and crystalize a bit this is normal, it may take a bit depending on your pan.
  • After roughly 5 minutes the sugar should start to melt and change color do a light amber. Continue stirring constantly with the wooden spoon to prevent burning, and to encourage even toasting of the nuts. If the sugar isn't melted yet, don't worry, just keep stirring.
  • The sugar will liquify and get loose as it gets darker. Once the sugar is completely melted and dark amber colored, the nuts should smell nice and toasty, but not be burnt. Take it off the heat immediately.
  • Quickly transfer the nuts to a silpat, cookie sheet, or other nonstick surface (in a pinch I've spread them out in a cast iron skillet).
  • Spread the molted hot nut mixture into an even layer, season with the salt while it is still hot and sticky, you don't want to stir in the salt since it will destroy the individual flakes of salt, making them melt.
  • Cool the nuts completely.
  • After the nuts are cool, they will be brittle, and likely in one large, giant hunk. break off small bite size pieces of the croquant and store in an air tight container. The candied nuts will keep for a few weeks stored in a cool dark place.


 How to Make It

Black walnuts, which have a more distinctive flavor than traditional English walnuts, have a short shelf life. It’s best to store them in the freezer. —Doug Black, Conover, North Carolina

Provided by: Taste of Home

Categories: Desserts

Total time: 35 minutes

Prep time: 20 minutes

Cook time: 15 minutes

Yield: 10 dozen.


1 cup butter, softened
2 cups packed brown sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
3-1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2 cups chopped black walnuts or walnuts, divided


  • In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture. Stir in 1-1/4 cups walnuts. Finely chop the remaining nuts. , Shape dough into two 15-in. rolls. Roll in finely chopped nuts, pressing gently. Wrap each roll in waxed paper. Refrigerate for 2 hours or until firm. , Unwrap dough; cut into 1/4-in. slices. Place slices 2 in. apart on greased baking sheets. Bake at 300° for 12 minutes or until lightly browned. Remove from pans to wire racks to cool.

Nutrition Facts:

Calories 55 calories, FatContent 3g fat (1g saturated fat), CholesterolContent 7mg cholesterol, SodiumContent 30mg sodium, CarbohydrateContent 7g carbohydrate (4g sugars, FiberContent 0 fiber), ProteinContent 1g protein.


Black Walnut Pie Recipe -

Bake this delicious nutty dessert that’s made using frozen Pillsbury™ Regular Pie Crust.

Provided by: Pillsbury Kitchens

Total time: 2 hours 10 minutes

Prep time: 15 minutes

Yield: 8


3 eggs
1/2 cup packed brown sugar
1 cup real maple syrup
3 tablespoons butter, softened
1 teaspoon grated lemon peel
1 teaspoon fresh lemon juice
1/2 teaspoon vanilla
1/8 teaspoon salt
1 cup chopped black walnuts
1 crust from 1 package (10 oz) frozen Pillsbury™ Regular Pie Crusts (2 Count)
Sweetened whipped cream, if desired


  • Heat oven to 375°F. In medium bowl, beat eggs and brown sugar with electric mixer on medium speed until smooth. Add syrup, butter, lemon peel, lemon juice, vanilla and salt; beat until smooth.
  • Sprinkle walnuts in pie crust; pour filling over nuts.
  • Bake 55 minutes (center of pie will not be set). Cool completely on cooling rack, about 1 hour. Serve with whipped cream.

Nutrition Facts:

Calories 422 , CarbohydrateContent 51 g, FatContent 3 , FiberContent 2 g, ProteinContent 7 g, SaturatedFatContent 6 g, ServingSize 1 Serving, SodiumContent 210 mg

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