Green Walnut Syrup (Molasses)

A rich, thick syrup made from unripe black walnuts. Makes about 3.5 cups.

Prep time: PT15M

Total time: PT43215M

Rating

4.85 stars (69 reviews)

Black Walnuts, Green Black Walnuts

1 lb (roughly 15-22) young unripe black walnuts or butternuts (soft enough that they can be cut through with a knife)
2 lb Brown sugar or Turbinado sugar or cane sugar
2 teaspoons organic corn syrup (to prevent crystallization, optional )

Harvest and Prep the Nuts
- Harvest green walnuts directly from the tree.
- Wash the nuts.
- Wearing gloves, cut the walnuts in half.
- Mix the walnuts with the sugar and pack into a jar.
Maceration
- Allow the walnut mixture to macerate for 30 days.
Boiling, straining and storing
- After 30 days, scrape the sugar and nuts into a pot and bring to a simmer.
Finishing and Jarring
- Bring the syrup back to a boil, skim the foam and pour into a mason jar.
- Overcooking will cause the jars to crystalize.
- Process the jars in a water bath or simply turn them upside down to seal.

Laurice Bankhead on 2026-07-14 (5 stars):
Many thanks, Alan! I managed to gather some green black walnuts at the perfect time this year and decided to try out this recipe. Super easy with a yummy result. I used unrefined dehydrated sugar cane juice (aka panela/sucanat) and let it macerate for over 40 days. I just processed it into jars this morning. I had a couple spoonfuls left over and drizzled it over vanilla ice cream for a special treat. Once again, you did not disappoint!
Megan on 2025-07-17 (5 stars):
I made this recipe at the end of last August (2024) and I'm just now processing them. They're a little stinky do you think it's still okay to use them?