Preheat oven to 325 degrees.
Melt butter in medium sauce pan over medium heat.
Add syrup, salt, cumin and cayenne. Simmer 1 minute.
Add almonds. Toss several times until well coated.
Spread almonds in single layer on piece of heavy foil on baking sheet. Bake at 325 degrees for 10 minutes. Stir to turn nuts. Bake 10 minutes longer until nicely bronzed.
Stir in cranberries and bake 2 minutes longer. Remove mixture from oven and transfer to clean piece of foil.
Spread in single layer, breaking up any pieces that stick together.
Salt to taste with coarse salt. Let cool.
Can be kept in airtight container up to 1 week or frozen for 1 month. To crisp after freezing, spread on foil-lined baking sheet and bake at 200 degrees for 15 minutes.