Melt the butter in a saucepan over MED heat and swirl the pan to help it melt evenly. Once it has frothed, keep a close eye on it. As soon as it turns from pale yellow to deep golden brown and the butter smells nutty, tip into a glass bowl and place in the fridge to cool for 15 minutes.
Preheat the oven to 200°C. Grease a 20cm square baking tin and line with baking paper. Set aside.
Combine the flour, bicarb soda, Christmas Cake & Pudding Spice and salt in a large mixing bowl.
Stir the sugar into the cooled butter, then stir in the eggs and vanilla extract.
Gently fold the wet ingredients into the flour, along with the almonds and dried cranberries, until just combined. Take care not to overmix.
Pour into the prepared tin, then dollop the spoonfuls of caramel into the surface and lightly ripple with the surface of the mixture (use a skewer if you have one). Sprinkle over the remaining almonds.
Bake for 20 minutes, until just set on top. Allow to cool in the pan. Cut into squares.
Top with a light sprinkle of sea salt just before serving.
