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Melt the butter. In a non-stick pan over low heat, melt the butter completely.
Add the marshmallows. Add the marshmallows and stir continuously until they melt into a smooth, sticky mixture.
Add the milk powder. Sprinkle in the milk powder and quickly mix until smooth and well combined.
Add the good stuff. 🥜✨ Turn off the heat, then add the almonds, cranberries, pumpkin seeds, and round crackers. Fold everything together until evenly coated.
Transfer and shape. Quickly transfer the mixture onto a parchment-lined tray. Lightly grease your hands or use parchment paper to press and shape it into an even slab.
Chill. Refrigerate for about 1–2 hours, or until firm enough to cut.
Cut and serve. Slice into bite-sized squares or bars. You should get a soft, chewy center with crunchy crackers, nuts, seeds, and little bursts of cranberry. ✨
Tip: Keep the heat low throughout the melting process. If the mixture gets too hot, the nougat can become harder and less chewy.