Line a baking sheet with parchment paper. Whisk egg white until frothy. Whisk in sugar, chili powder, cumin, cayenne and salt (if using salted peanuts, use only 3/4 tsp (4 ml) salt). Add peanuts and stir to coat. Spread on baking sheet in a single layer.
Bake in preheated oven, stirring a couple of times then spreading back into a single layer, until peanuts are barely sticky, about 30 minutes. If they are still a little sticky, they will dry on cooling. Stir in pretzels, banana chips and cranberries. Let dry completely.
Additional recipes can be found at www.peanutbureau.ca.