Line a baking sheet pan with aluminum foil or parchment paper and coat with nonstick spray; set aside. Spritz a wooden spoon with nonstick spray, too.

Stir the sugar, corn syrup and water together in a heavy, deep pot. Clip a candy thermometer on the side, with the end of the thermometer in the middle of the sugar mixture and not touching the pan itself. Bring to a simmer over medium heat - do not stir, which would encourage crystallization - and allow to simmer for several minutes or until mixture reaches 300°F/150°C.

Remove from the heat and quickly stir in the butter, vanilla, baking soda, pumpkin spice blend and salt. The mixture will bubble up, which is okay (and why you need a deep pot). Now quickly stir in the cranberries, pumpkin seeds, almonds and pecans until well mixed. Immediately pour onto prepared pan. Use the coated wooden spoon to coax the mixture into a large puddle, as thin as possible.

Set the pan on a rack and let brittle cool completely. Once cooled, it can be broken into pieces. Store in an airtight container for up to 1 week.