Line a rimmed baking sheet with parchment paper; spray lightly with cooking spray and set aside. In a medium saucepan, stir together sugar, corn syrup and water. Bring to a boil over high heat, stirring occasionally just until sugar dissolves. Continue to cook until mixture reaches 290° (5-7 min.). Use a silicone spatula to mix in almonds, seeds, butter and kosher salt. Continue to cook, stirring often, until mixture reaches 300°. Sprinkle baking soda over mixture; stir quickly to combine. As soon as soda is mixed in, pour mixture onto the prepared baking sheet; spread hot mixture as thinly as possible. Sprinkle with sea salt; cool completely. Break into pieces and store in an airtight container for up to 1 week.