Preheat oven to 275F. Line a half sheet pan with parchment paper. Set aside.

Melt butter in saucepan over medium heat, stirring often, until butter foams and then browns, 5-6 minutes. Watch carefully so the butter doesn't burn. Remove from heat and stir in brown sugar, honey, and vanilla. Set aside.

In a food processor or blender, pulse pecans until finely ground. In large bowl, combine pecans, oats, pumpkin seeds, coconut, orange zest (if using), cinnamon and salt. Pour brown butter syrup mixture over top and stir to combine evenly. Spread granola into an even layer on prepared baking sheet. Bake 60 minutes, stirring every 20 minutes, until granola smells fragrant and is a golden color. The granola will look wet as you stir but will dry as it cools.

Let granola cool completely on the baking sheet. Crumble into pieces and stir in cranberries, if using. Store in an airtight container at room temperature (it will keep well for 1-2 weeks).