Generously spray half sheet pan with cooking spray.  Combine sugar and corn syrup in large stock pot.  Heat over medium-high heat, stirring frequently until sugar is dissolved and the mixture just begins to boil around the edges.  Remove from heat.  Stir in almond butter and 1 tablespoon pumpkin pie spice; mixing until well combined.  Add cereals, pretzels and pecans; mix well.  Pour into prepared pan; pat into place.

Drizzle with white chocolate.  Garnish with desired spice.  Cool for at least 4 hours or refrigerate for 30 minutes to set chocolate.  Cut into bars.