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