Gingered Pepitas and Peanuts with Dried Cranberries

Ingredients

• Preheat oven to 300. Spread pepitas out on a rimmed baking sheet and toast about 12 minutes, until lightly browned. Remove from oven and set aside.
• While pepitas are roasting, stir together 1/2 c sugar, salt, ginger and cinnamon in a big bowl. Set aside.
• In a large saucepan, combine vanilla, remaining 1/3 c. sugar, and 3 tbsp. water. Bring to a boil over medium-high heat; cook, stirring, 2 minutes. Stir in fresh ginger. Add peanuts and toasted pepitas; cook, stirring, until liquid has almost evaporated and sugar is starting to crystallize on the nuts.
• Remove pan from heat and immediately mix in sugar-ginger mixture until nuts are well coated. Spread out nuts on a baking sheet and let cool completely, ideally overnight. Stir in dried cranberries. Mixture can be stored in airtight containers at room temp up to two weeks.

Preparation

1. Preheat oven to 300. Spread pepitas out on a rimmed baking sheet and toast about 12 minutes, until lightly browned. Remove from oven and set aside.


2. While pepitas are roasting, stir together 1/2 c sugar, salt, ginger and cinnamon in a big bowl. Set aside.


3. In a large saucepan, combine vanilla, remaining 1/3 c. sugar, and 3 tbsp. water. Bring to a boil over medium-high heat; cook, stirring, 2 minutes. Stir in fresh ginger. Add peanuts and toasted pepitas; cook, stirring, until liquid has almost evaporated and sugar is starting to crystallize on the nuts.


4. Remove pan from heat and immediately mix in sugar-ginger mixture until nuts are well coated. Spread out nuts on a baking sheet and let cool completely, ideally overnight. Stir in dried cranberries. Mixture can be stored in airtight containers at room temp up to two weeks.