Preheat oven to 250ºF.
Whisk egg white and water in a bowl until frothy.
Toss nuts with egg white mixture.
Melt butter in a saucepan over medium heat.
Add coconut sugar, cinnamon, salt, pepper, dash cayenne pepper, and whisk until sugar is melted and soft.
Pour sugar mixture over nuts, add the orange zest and stir until well blended.
Spread onto a parchment-lined cookie sheet.
Bake for 40-45 minutes, stirring every 15 minutes to bake evenly and prevent burning.
Cool completely and toss with cranberries.
Store in an airtight container or package in small, single-serving size, bags tied with twine.