To Prepare the Spiced Walnuts:
Heat oven to 325 degrees; line a cookie sheet with parchment and spray with non-stick spray.
Combine the walnuts, syrup, and spices; spread on the cookie sheet.
Bake, stirring every few minutes until the walnuts have candied and no liquid syrup is visible. Set aside.
To Prepare the Brittle:
Line a cookie sheet with parchment paper and spray with non-stick spray.
In a heavy bottomed pot over medium heat, melt the butter. Add the salt, water, corn syrup, and maple sugar and bring to a boil. Once boiling, adjust the heat to keep the mixture from boiling over.
Insert a candy thermometer into the boiling mixture and leave it in place to monitor the temperature. Stir the mixture occasionally, cooking it until it reaches 300 degrees. The mixture will be very close to scorching at this temperature so it is imperative to stir constantly once the mixture reaches 295 degrees.
Remove from heat and immediately pour out onto prepared cookie sheet.
Cast the walnuts and dried cranberries over the top immediately before the candy sets up.
Allow to cool to room temperature and break into pieces. Store in an airtight container.