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Gingered Peanuts and Pumpkin Seeds with Dried Cranberries

The ginger, pumpkin seeds, and dried cranberries make this nut mix festive and merry.

  • Yield: Makes about 10 cups

Source: Martha Stewart Living, December 2003


  • 4 cups pepitas (raw pumpkin seeds), hulled
  • 3/4 cup sanding sugar
  • 2 tablespoons coarse salt
  • 2 1/2 teaspoons ground ginger
  • 1/3 teaspoon ground cinnamon
  • 1 tablespoon plus 2 teaspoons pure vanilla extract
  • 1/3 cup granulated sugar
  • 3 tablespoons freshly grated ginger
  • 2 cups roasted, salted peanuts (about 1/2 pound)
  • 1 cup dried cranberries


  1. Preheat oven to 300 degrees. Spread pepitas in a single layer on a rimmed baking sheet; toast, stirring occasionally, until lightly browned, about 12 minutes. Remove from oven; let cool completely.

  2. Meanwhile, whisk together sanding sugar, 1 tablespoon salt, 1 1/2 teaspoons ground ginger, and the cinnamon in a large bowl. Set aside.

  3. In a large saucepan, combine vanilla, granulated sugar, 3 tablespoons water, and remaining tablespoon salt and teaspoon ground ginger. 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 (do not let mixture burn), about 4 minutes.

  4. Immediately toss hot nut mixture with reserved sanding-sugar mixture until well coated. Spread out coated nuts on a baking sheet lined with parchment paper, and let cool completely, 6 hours or overnight. Stir in dried cranberries.

Cook's Notes

Mixture can be stored in airtight containers at room temperature up to 2 weeks.

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