1 (6-ounce) can chili and lime salted almonds
2 cups Parmesan-flavored fish-shaped crackers
2 cups sesame sticks
1 cup roasted salted shelled pumpkin seeds (pepitas)
2/3 cup firmly packed brown sugar
1/4 cup light corn syrup
1 1/2 cups sweetened dried cranberries
1 (8-ounce) package yogurt-covered raisins
Heat oven to 250°F. Line 15x10x1-inch baking pan with aluminum foil. Spray foil with no-stick cooking spray; set aside. Place a large strip of aluminum foil onto large cutting board or work surface; lightly spray with no-stick cooking spray.
Combine almonds, crackers, sesame sticks and pumpkin seeds in bowl; set aside.
Combine brown sugar, butter and corn syrup in 1-quart saucepan. Cook over medium heat 3-5 minutes until sugar and butter are melted and mixture comes to a boil. Pour over almond mixture; stir to coat well. Spoon into prepared pan.
Bake 60 minutes, stirring and breaking up clumps every 15 minutes. Spoon onto foil-covered cutting board. Cool completely, stirring occasionally to break up large pieces. Stir in cranberries and raisins.
Look for pumpkin seeds and sesame sticks in the bulk or produce sections of the supermarket.