Spiced and candied nuts are one of the easiest homemade Christmas gifts. One sheet pan makes enough for 2 or 3 jars, they keep for weeks, and the whole house smells like the holidays while they bake.

These 20 recipes cover sweet, savory and spicy flavors, so you can match a jar to each person on your list. Teachers, neighbors, coworkers and hosts all love a jar of homemade nuts.

Each recipe uses about 4 cups of nuts and fills two 1-pint jars. Below you will also find tips on packing, labeling and how long each kind keeps.

Making homemade gifts this year?

You might also like 25 Mason Jar Christmas Gift Ideas, 30 Christmas Fudge Recipes for Holiday Gifting and 25 DIY Christmas Gift Basket Ideas.

Jars and Packing Supplies

• 1-pint wide mouth mason jars hold about 2 cups of nuts each.
• Christmas gift tags and twine for labels and ingredient lists.
• Plaid fabric jar toppers make plain lids look festive.
• Silicone baking mats stop sugary coatings from sticking.
• Raw mixed nuts in bulk save money when you make a lot of jars.

Nut type	Best flavors	Keeps
Pecans	Cinnamon sugar, praline, maple, bourbon-style	3 weeks
Almonds	Cocoa, vanilla, candied, chocolate	3 weeks
Walnuts	Maple, sugared, orange cranberry	2 weeks
Cashews	Rosemary, garlic parmesan, curry	2 weeks
Mixed nuts	Spicy, sweet and salty, everything bagel	2 to 3 weeks

20 Homemade Candied Nut Gifts in a Jar

Each recipe makes about 4 cups, enough for two 1-pint jars.

1. Cinnamon Sugar Pecans

These taste like the candied nuts sold at Christmas markets. A crisp cinnamon sugar shell covers every pecan.

They are the most popular nut gift for a reason. Make a double batch, because they disappear fast.

Ingredients:

• 4 cups raw pecan halves
• 1 large egg white
• 1 tablespoon water
• 1 teaspoon vanilla extract
• 1 cup sugar
• 1 tablespoon cinnamon
• 1/2 teaspoon salt

Instructions:

1. Heat the oven to 250°F and line a sheet pan with parchment.
2. Whisk the egg white, water and vanilla until foamy. Toss in the pecans.
3. Mix the sugar, cinnamon and salt and toss with the pecans until coated.
4. Bake 1 hour, stirring every 15 minutes. Cool completely before jarring.

Makes: about 4 cups (2 pint jars) | Keeps: 2 to 3 weeks in an airtight jar

2. Maple Walnuts

Real maple syrup and a little brown sugar give walnuts a sweet, toasty coating.

They are great on their own or sprinkled on salads and oatmeal.

Ingredients:

• 4 cups walnut halves
• 1/2 cup pure maple syrup
• 2 tablespoons brown sugar
• 1 tablespoon butter, melted
• 1/2 teaspoon cinnamon
• 1/2 teaspoon flaky salt

Instructions:

1. Heat the oven to 325°F.
2. Toss the walnuts with the maple syrup, brown sugar, butter and cinnamon.
3. Spread on a parchment-lined pan and bake 20 to 25 minutes, stirring twice.
4. Sprinkle with flaky salt and cool completely.

Makes: about 4 cups (2 pint jars) | Keeps: 2 to 3 weeks in an airtight jar

3. Classic Candied Almonds

Crunchy almonds with a glassy sugar coating, like the ones sold at fairs.

They are made on the stove in about 15 minutes, no oven needed.

Ingredients:

• 4 cups whole raw almonds
• 1 cup sugar
• 1/3 cup water
• 1 teaspoon cinnamon
• 1/2 teaspoon salt

Instructions:

1. Bring the sugar, water and cinnamon to a boil in a large skillet.
2. Add the almonds and stir constantly over medium heat until the syrup dries and turns sandy, about 8 minutes.
3. Keep stirring until the sugar melts again and coats the nuts, 3 to 4 minutes more.
4. Spread on parchment, sprinkle with salt, separate and cool.

Makes: about 4 cups (2 pint jars) | Keeps: 2 to 3 weeks in an airtight jar

4. Rosemary Cashews

Buttery cashews with fresh rosemary, a little brown sugar and cayenne. A savory gift for people who skip sweets.

They are a classic holiday cocktail party snack.

Ingredients:

• 4 cups raw cashews
• 2 tablespoons butter, melted
• 2 tablespoons chopped fresh rosemary
• 1 tablespoon brown sugar
• 1 teaspoon kosher salt
• 1/4 teaspoon cayenne

Instructions:

1. Heat the oven to 350°F.
2. Toast the cashews on a sheet pan for 10 minutes.
3. Toss the warm cashews with the butter, rosemary, brown sugar, salt and cayenne.
4. Cool completely before packing.

Makes: about 4 cups (2 pint jars) | Keeps: 2 weeks in an airtight jar

5. Spicy Mixed Nuts

A smoky, spicy mix of almonds, cashews, pecans and peanuts. Perfect for the friend who loves heat.

Adjust the cayenne up or down for your crowd.

Ingredients:

• 4 cups raw mixed nuts
• 1 large egg white
• 2 tablespoons brown sugar
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1/2 teaspoon cayenne
• 1 teaspoon salt

Instructions:

1. Heat the oven to 300°F.
2. Whisk the egg white until foamy and toss with the nuts.
3. Mix the sugar, spices and salt and toss until coated.
4. Bake 30 minutes, stirring every 10 minutes. Cool completely.

Makes: about 4 cups (2 pint jars) | Keeps: 2 to 3 weeks in an airtight jar

6. Honey Roasted Peanuts

Homemade honey roasted peanuts taste better than store-bought and cost less.

A sprinkle of sugar and salt at the end gives them the classic crunchy coating.

Ingredients:

• 4 cups raw peanuts
• 1/3 cup honey
• 2 tablespoons butter
• 2 tablespoons sugar
• 1 teaspoon salt

Instructions:

1. Heat the oven to 325°F.
2. Melt the honey and butter together and toss with the peanuts.
3. Bake 20 to 25 minutes, stirring every 8 minutes.
4. Toss with sugar and salt while warm, then cool completely.

Makes: about 4 cups (2 pint jars) | Keeps: 2 to 3 weeks in an airtight jar

7. Cocoa Dusted Almonds

Almonds coated in sweet cocoa powder taste like little chocolate truffles.

They are a lighter option for chocolate lovers.

Ingredients:

• 4 cups whole almonds
• 2 tablespoons honey or maple syrup
• 1 tablespoon coconut oil, melted
• 1/3 cup powdered sugar
• 1/4 cup unsweetened cocoa powder
• Pinch of salt

Instructions:

1. Heat the oven to 325°F and toast the almonds 12 minutes.
2. Toss the warm almonds with honey and coconut oil.
3. Shake in a bag with the powdered sugar, cocoa and salt.
4. Spread out to dry and cool for 30 minutes.

Makes: about 4 cups (2 pint jars) | Keeps: 2 to 3 weeks in an airtight jar

8. Gingerbread Pecans

Molasses, ginger, cinnamon and cloves give these pecans a cookie-like gingerbread flavor.

They smell exactly like Christmas while they bake.

Ingredients:

• 4 cups pecan halves
• 1 large egg white
• 1 tablespoon molasses
• 3/4 cup brown sugar
• 2 teaspoons ground ginger
• 1 teaspoon cinnamon
• 1/4 teaspoon cloves
• 1/2 teaspoon salt

Instructions:

1. Heat the oven to 275°F.
2. Whisk the egg white and molasses until foamy and toss with the pecans.
3. Mix the sugar, spices and salt and toss until coated.
4. Bake 45 minutes, stirring every 15 minutes. Cool completely.

Makes: about 4 cups (2 pint jars) | Keeps: 2 to 3 weeks in an airtight jar

9. Chai Spiced Nuts

Cardamom, cinnamon, ginger and black pepper give these nuts the warm flavor of a chai latte.

Pair a jar with a box of chai tea for a matching gift.

Ingredients:

• 4 cups mixed almonds, pecans and cashews
• 1 large egg white
• 3/4 cup sugar
• 1 teaspoon cinnamon
• 1 teaspoon ground cardamom
• 1/2 teaspoon ground ginger
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt

Instructions:

1. Heat the oven to 275°F.
2. Whisk the egg white until foamy and toss with the nuts.
3. Mix the sugar, spices and salt and toss until coated.
4. Bake 45 minutes, stirring every 15 minutes. Cool completely.

Makes: about 4 cups (2 pint jars) | Keeps: 2 to 3 weeks in an airtight jar

10. Vanilla Almonds

Simple, sweet almonds with a strong vanilla flavor. Great for kids and anyone who likes mild treats.

Use a vanilla bean for an extra special batch.

Ingredients:

• 4 cups whole almonds
• 1 large egg white
• 1 tablespoon vanilla extract or seeds of 1 vanilla bean
• 3/4 cup sugar
• 1/2 teaspoon salt

Instructions:

1. Heat the oven to 275°F.
2. Whisk the egg white and vanilla until foamy. Toss with the almonds.
3. Toss with the sugar and salt.
4. Bake 45 minutes, stirring every 15 minutes. Cool completely.

Makes: about 4 cups (2 pint jars) | Keeps: 2 to 3 weeks in an airtight jar

11. Praline Pecans

Buttery brown sugar pralines in nut form. They taste like a Southern Christmas candy.

Make them on the stove and let them set on parchment.

Ingredients:

• 4 cups pecan halves
• 1 cup brown sugar
• 1/2 cup heavy cream
• 2 tablespoons butter
• 1 teaspoon vanilla
• 1/2 teaspoon salt

Instructions:

1. Toast the pecans in a 350°F oven for 8 minutes.
2. Boil the brown sugar, cream and butter for 4 to 5 minutes, stirring, until thick.
3. Stir in the vanilla, salt and pecans until coated.
4. Spread on parchment, separate and let set 1 hour before jarring.

Makes: about 4 cups (2 pint jars) | Keeps: 2 weeks in an airtight jar

12. Sugared Walnuts

A thin, crackly sugar coating with a hint of orange zest. Simple and pretty in a jar.

Great for cheese boards and salads too.

Ingredients:

• 4 cups walnut halves
• 1 large egg white
• 3/4 cup sugar
• Zest of 1 orange
• 1/2 teaspoon salt

Instructions:

1. Heat the oven to 275°F.
2. Whisk the egg white until foamy and toss with the walnuts.
3. Rub the zest into the sugar, add salt and toss with the nuts.
4. Bake 40 minutes, stirring every 15 minutes. Cool completely.

Makes: about 4 cups (2 pint jars) | Keeps: 2 weeks in an airtight jar

13. Brown Butter Bourbon-Style Pecans

Brown butter, vanilla and brown sugar give these pecans a deep, caramel flavor. Use bourbon vanilla extract for the classic taste with no alcohol.

A great jar for hosts and coworkers.

Ingredients:

• 4 cups pecan halves
• 4 tablespoons butter
• 1/2 cup brown sugar
• 1 tablespoon bourbon vanilla extract
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt

Instructions:

1. Heat the oven to 325°F.
2. Cook the butter in a pan until it smells nutty and turns golden brown.
3. Stir in the brown sugar, vanilla, cinnamon and salt, then toss with the pecans.
4. Bake 20 minutes, stirring twice. Cool completely.

Makes: about 4 cups (2 pint jars) | Keeps: 2 to 3 weeks in an airtight jar

14. Everything Bagel Nuts

Savory mixed nuts with everything bagel seasoning. Sesame, garlic and onion make them addictive.

Perfect for the snack lover on your list.

Ingredients:

• 4 cups raw mixed nuts
• 1 large egg white
• 3 tablespoons everything bagel seasoning
• 1 tablespoon olive oil

Instructions:

1. Heat the oven to 300°F.
2. Whisk the egg white until foamy and toss with the nuts and olive oil.
3. Sprinkle with the seasoning and toss.
4. Bake 30 minutes, stirring every 10 minutes. Cool completely.

Makes: about 4 cups (2 pint jars) | Keeps: 2 to 3 weeks in an airtight jar

15. White Chocolate Peppermint Almonds

Almonds dipped in white chocolate and crushed candy canes. They look like snow in the jar.

Kids love helping with the candy cane crushing.

Ingredients:

• 4 cups roasted almonds
• 12 oz white chocolate, melted
• 1/2 cup crushed candy canes
• 1/2 teaspoon peppermint extract

Instructions:

1. Stir the peppermint extract into the melted white chocolate.
2. Toss the almonds in the chocolate until coated.
3. Spread on parchment and sprinkle with crushed candy canes.
4. Chill 20 minutes until set, then break into clusters.

Makes: about 4 cups (2 pint jars) | Keeps: 2 weeks in a cool place

16. Sweet and Spicy Pecans

Brown sugar and cayenne make a sweet start and a warm finish.

They are great on salads, cheese boards or straight from the jar.

Ingredients:

• 4 cups pecan halves
• 1 large egg white
• 3/4 cup brown sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon cayenne
• 1/2 teaspoon salt

Instructions:

1. Heat the oven to 275°F.
2. Whisk the egg white until foamy and toss with the pecans.
3. Toss with the sugar, spices and salt.
4. Bake 45 minutes, stirring every 15 minutes. Cool completely.

Makes: about 4 cups (2 pint jars) | Keeps: 2 to 3 weeks in an airtight jar

17. Orange Cranberry Spiced Nuts

Spiced walnuts and almonds mixed with dried cranberries and orange zest. Festive red and orange colors look great through glass.

Add the cranberries after baking so they stay soft.

Ingredients:

• 3 cups mixed walnuts and almonds
• 1 large egg white
• 3/4 cup sugar
• Zest of 1 orange
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 cup dried cranberries

Instructions:

1. Heat the oven to 275°F.
2. Toss the nuts with the foamy egg white, then the sugar, zest, cinnamon and salt.
3. Bake 40 minutes, stirring every 15 minutes.
4. Cool completely and mix in the cranberries.

Makes: about 4 cups (2 pint jars) | Keeps: 2 weeks in an airtight jar

18. Pumpkin Spice Pecans

All the flavor of pumpkin pie in a crunchy pecan. Great for early holiday gifts.

Use store-bought pumpkin pie spice to keep it simple.

Ingredients:

• 4 cups pecan halves
• 1 large egg white
• 3/4 cup sugar
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon salt

Instructions:

1. Heat the oven to 275°F.
2. Whisk the egg white until foamy and toss with the pecans.
3. Toss with the sugar, spice and salt.
4. Bake 45 minutes, stirring every 15 minutes. Cool completely.

Makes: about 4 cups (2 pint jars) | Keeps: 2 to 3 weeks in an airtight jar

19. Garlic Parmesan Nuts

Savory nuts coated in Parmesan, garlic and Italian herbs. Like a snack mix without the pretzels.

Store them in the fridge if your kitchen is warm, since they contain cheese.

Ingredients:

• 4 cups raw mixed nuts
• 2 tablespoons olive oil
• 1/2 cup finely grated Parmesan
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt

Instructions:

1. Heat the oven to 325°F.
2. Toss the nuts with the oil, garlic powder, herbs and salt.
3. Bake 15 minutes, then toss with the Parmesan and bake 5 minutes more.
4. Cool completely.

Makes: about 4 cups (2 pint jars) | Keeps: 1 week at room temperature or 2 weeks in the fridge

20. Dark Chocolate Sea Salt Almonds

Dark chocolate almonds with a little flaky salt on top. A grown-up candy that is easy to make.

Use good chocolate since it is the main flavor.

Ingredients:

• 4 cups roasted almonds
• 12 oz dark chocolate, melted
• 1 teaspoon flaky sea salt
• 2 tablespoons cocoa powder (optional)

Instructions:

1. Toss the almonds in the melted chocolate.
2. Lift them out one by one with a fork and place on parchment.
3. Sprinkle with flaky salt.
4. Chill until set. Dust some with cocoa for variety.

Makes: about 4 cups (2 pint jars) | Keeps: 3 weeks in a cool place

Nut Gifts in a Jar FAQs

How long do homemade candied nuts last?

Most last 2 to 3 weeks in an airtight jar at room temperature. Nuts with cheese or chocolate keep best in a cool spot or the fridge.

How far ahead can I make nut gifts for Christmas?

Make them up to 2 weeks before gifting. You can also freeze them for up to 3 months and thaw before packing.

Why are my candied nuts sticky?

They were not baked long enough or were jarred while still warm. Bake a few minutes longer and cool them completely.

How many nuts fit in a mason jar?

A 1-pint jar holds about 2 cups of nuts. A half-pint holds about 1 cup, which is perfect for small gifts.

Can I use roasted nuts instead of raw?

Yes, but cut the baking time and watch closely so they do not burn.

Pick 3 or 4 flavors, bake them in one afternoon and you will have a pretty jar for everyone on your list.

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