Preheat oven to 350°F. Line a large rimmed baking sheet with foil. Spray very well with cooking spray.
Line saltine crackers into rows and columns pushed together with no spaces.
In a medium saucepan, bring butter and brown sugar to boil for 3 minutes. Stir in cinnamon.
Very slowly and lightly drizzle the hot caramel toffee over the crackers while spreading it across the crackers. Push any crackers together that the caramel separates.
Place in oven and bake for 5 minutes. Push any crackers together that caramel gets in between.
Microwave chocolate chips in the microwave on power level 3 for 7 minutes. Don't use a silicone spatula to stir it as this can be a common source of moisture that will ruin the chocolate.
Heat water until hot. Whisk together powdered sugar, water, and light corn syrup, cinnamon, and almond extract until smooth.
Pour melted chocolate into the frosting. Stir to combine until fully incorporated and smooth.
Evenly spread poured fondant across cracker topping.
Top with purple, green, and yellow sprinkles. Top with pecans. Allow to cool. Slice and serve.