Line two 15x10x10 inch baking pans with foil; coat foil with nonstick cooking spray.

Set pans aside.

In a large pot or dutch oven combine brown sugar, butter, corn syrup and salt.

Cook and stir over medium-high heat until mixture comes to a gentle boil. Reduce heat to medium; cook for 3 minutes, stirring occasionally. Remove from heat. Stir in vanilla and baking soda. Stir in oat cereal, pretzels, corn cereal, almonds, and, if desired, dried cranberries until coated.

Divide cereal mixture between the prepared baking pans; cool. Break mixture apart into bite-size pieces.

Transfer to a resealable plastic bag or an airtight storage container; seal or cover tightly.

Let stand at room temperature overnight.