Preheat oven to 275°F. Line 15x10x1-inch baking pan with foil; spray foil with cooking spray. In 1-quart saucepan, combine brown sugar, butter and honey. Cook over medium-low heat until butter is melted and mixture comes to a full rolling boil. Reduce heat to low; boil 1 minute, stirring constantly. In large bowl, combine all remaining ingredients except dried cranberries. Pour brown sugar mixture over cracker mixture; toss to coat. Spoon on to foil-lined baking pan. Bake 20 to 25 minutes or until mixture bubbles on pan and crackers start to brown, stirring twice. Remove from oven and stir in dried cranberries. Set aside to cool, stirring every 10 minutes to break up clusters. When completely cool, store in covered container. Makes 6 cups.