Combine first 6 ingredients in a large bowl, tossing to coat. Spread mixture in a 15- x 10-inch jelly-roll pan.
Bake at 375° for 8 to 10 minutes, stirring once. Stir in cranberries, and bake 5 more minutes. Spread on paper towels to cool.
Toss pecan mixture with caramel corn. Store in airtight containers.
Note: For testing purposes only, we used Crunch 'n Munch Buttery Toffee Popcorn with Peanuts for caramel corn.