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Gingered Peanuts and Pumpkin Seeds with Dried Cranberries
Recipe Summary
Yield: Makes about 10 cups
Ingredients
Ingredient Checklist
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
Cook's Notes
Mixture can be stored in airtight containers at room temperature up to 2 weeks.
Gallery
Gingered Peanuts and Pumpkin Seeds with Dried Cranberries
Recipe Summary
Yield: Makes about 10 cups
Gallery
Gingered Peanuts and Pumpkin Seeds with Dried Cranberries
Gingered Peanuts and Pumpkin Seeds with Dried Cranberries
Gingered Peanuts and Pumpkin Seeds with Dried Cranberries
Recipe Summary
Yield: Makes about 10 cups
Recipe Summary
Yield: Makes about 10 cups
Yield: Makes about 10 cups
Makes about 10 cups
Ingredients
Ingredients
- 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
Directions
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.
Cook's Notes
Mixture can be stored in airtight containers at room temperature up to 2 weeks.
Cook’s Notes
Mixture can be stored in airtight containers at room temperature up to 2 weeks.
Reviews
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All Reviews for Gingered Peanuts and Pumpkin Seeds with Dried Cranberries
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Reviews:
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All Reviews for Gingered Peanuts and Pumpkin Seeds with Dried Cranberries
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
