Put almonds without their skin in a pan and cook for 5-8 minutes on low to medium heat, stirring from time to time. Be cautious not to overcook them.
Take the pan off the stove and put the toasted almonds in a little bowl. Put aside.
Put walnuts in a pan and cook for 5 minutes on low-medium heat, stirring now and then. Be sure not to cook them too much.
Take the pan off the stove, put the toasted walnuts and almonds together in a bowl, and allow them to cool. Put aside.
In a small pot, warm up the sugar and honey over medium heat, stirring all the time until the sugar melts completely and the mixture starts to bubble.
Apply oil to the mold using a spray and brush, then sprinkle icing sugar on top. Put aside.
In a large bowl, separate the egg white from the yolk. Use an electric mixer to beat the egg whites until they are stiff.
Take the syrup off the heat when the mix of honey and sugar reaches a temperature between 120°C – 130°C (248°F – 266°F) on a candy thermometer, or test it by dropping a spoonful into a bowl of cold water. Try to shape the syrup into a solid ball.
Allow the syrup to cool for about 3 minutes.
Slowly pour the egg white into the syrup while stirring with a spatula, then switch to a whisk until the egg white is completely mixed in.
Heat the egg white and syrup mixture on low heat. Keep stirring constantly until the mixture thickens and becomes shiny, which should take around 8-10 minutes.
Take the mixture off the heat, then mix in the almonds, walnuts, and dried cranberries until they are evenly spread throughout.
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