Gingered Peanuts and Pumpkin Seeds with 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.