Melt the sugar in a larger kettle over low heat. Stir continuously so that it does not burn, until it liquefies well and turns brown (no smoke should start to come out, this is a sign that the sugar is burning).
Add the fried and chopped hazelnuts, mixing everything quickly so that they are evenly covered with syrup. Mix everything for another 1-2 minutes, to lightly cook the hazelnuts, then pour the cranberry immediately on a piece of aluminum foil and spread it as evenly as possible. (We stretch fast, because it hardens just as fast)
Let it cool, then peel the skull from the foil and portion it.