Heat the sugars, honey, water and salt in a large saucepan over low-medium heat. Stir every 5 minutes or so. Using a candy thermometer, continue to heat the mixture until it reaches a temperature of 302 degrees. This may take up to an hour.

While the sugar is boiling, place a sheet of parchment paper on top of a shallow pan, 9 X 13 will work. Spray the paper with pan coating. Set aside.

Once the sugar mixture is 302 degrees, immediately remove it from the heat and stir in the butter, cashews, almonds, pumpkin seeds and dried cranberries until they are coated.

Immediately pour the mixture onto the parchment paper and spread it out into a large rectangle using a rubber scraper. Try to keep the surface even (about 1 inch thick).

Put the pan into the refrigerator and allow the brittle to cool for one hour. Once it has finished cooling, remove the sheet of brittle form the paper and break the brittle into pieces using a meat tenderizer or a clean hammer.

Arrange the pieces on a serving platter.

Store brittle in a cool dry place.