Line a rimmed baking sheet with parchment paper, leaving 1 inch hanging off on each side.
Add water, granulated sugar, corn syrup, molasses, and salt into a medium saucepan.
Place the pan over medium-high heat and mix until the sugar is completely dissolved.
Bring it to a boil, while using a rubber spatula to scrape down the sides of the pan so no sugar crystals form.
Once the mixture starts to boil, insert a candy thermometer and continue to cook, without stirring, until the thermometer reads 270 degrees Fahrenheit (132 C).
Once the candy reaches 270 F, add the pumpkin seeds and butter, stir it in until the butter is no longer visible. Continue to cook, stirring almost constantly to avoid burning, until the thermometer reaches 290 degrees Fahrenheit (143 C).
Remove the pan from the heat and stir in all of the spices and the baking soda. At this point the candy will begin to foam up, so be careful not to get burned during this step.
When everything is well-mixed, pour the candy out onto the prepared baking sheet and spread it into a very thin layer with the spatula, find your desired thickness, I like it a little thicker. Note: this will not cover the entire baking sheet. Let it cool completely at room temperature, until it is not warm and all and is hard to the touch.
Heat the white chocolate chips in a microwave-safe bowl in 30-second increments until melted. Stir after every 30 seconds to prevent the white chocolate from overheating. If it starts to clump a little, add 1 teaspoon of vegetable oil and stir until completely blended.
Once the toffee is cool, pour the white chocolate on and spread it into an even layer over the toffee. Immediately sprinkle with chopped dried cranberries. Let the white chocolate set at room temperature or in the refrigerator.
Once set, break the brittle into small pieces by hand. You can easily store up to two weeks in an air tight container. Enjoy!
Total Time includes 2 hours to chill. Recipe adapted from About Food