In a 12-inch nonstick skillet or nonstick large saucepan, melt butter over medium heat. Add almonds; cook and stir about 2 minutes or until just starting to brown. Add cranberries; cook and stir 2 minutes more. Stir in wild rice, 1 cup whipping cream, and 1/4 cup maple syrup. Bring to boiling; reduce heat. Simmer, uncovered, for 3 to 5 minutes or until mixture thickens, stirring frequently.