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.