black walnuts
See also: walnuts
Also known as: Black Walnut, chopped black walnuts
A North American native nut, distinct from the common English walnut -- much stronger, earthier, and more pungent in flavor, with a slightly oily, almost smoky richness that stands up well in a strongly spiced or fruit-heavy batter rather than getting lost in it. The shell is far harder to crack than an English walnut's, which is part of why the shelled meats cost more and are less widely stocked.
Buying guidance
Sold shelled, usually in the baking aisle near other nuts or at stores serving a Southern or Appalachian customer base, where black walnuts are a traditional favorite; they're pricier and less consistently in stock than English walnuts, so a specialty grocer or online order is sometimes needed. Because their oil content is high, buy from a store with good turnover and check for a fresh, non-bitter smell.
Substitutions
- English walnuts (the common walnuts entry) -- much milder and less earthy, the closest widely available substitute in texture but a noticeably different, gentler flavor.
- Pecans -- sweeter and less assertive, a different flavor direction but a similar richness and crunch.
- A smaller amount of black walnuts plus regular walnuts to bulk out the quantity -- stretches a small, expensive amount of black walnuts while keeping some of their distinctive flavor.
Tips & common mistakes
Their bold flavor and higher oil content mean they can turn bitter if over-toasted more easily than a milder English walnut -- if toasting them at all, watch closely and pull them a little early.
Storage
Even more prone to rancidity than English walnuts because of their high oil content -- keep them in a sealed container in the freezer rather than the pantry, where they can turn bitter and paint-like within weeks.