Spiced Christmas Toffee

Line 13x9-inch baking pan with aluminum foil, allowing foil to extend one inch over the sides. Butter the sides of a heavy, 2-quart saucepan. Put the butter in the pan and heat over medium until melted. Stir in the sugars, corn syrup and water. Bring to a boil. Place candy thermometer in the mixture and cook toffee, without stirring, to 290F degrees (takes about 10 minutes). Watch carefully as it approaches final temperature.

Remove toffee from heat and quickly - but carefully - stir in ginger, cinnamon, cloves and vanilla. Pour toffee evenly into prepared baking pan and set aside for 5 minutes, or until it begins to harden.

Sprinkle chopped chocolate evenly over the hot toffee and let it sit for 30 seconds, or until chocolate begins to melt. Using a spoon or spatula, carefully spread the melting chocolate over the toffee. Sprinkle the pistachios and cherries over the top and set aside on a wire rack to cool (or place in the refrigerator) until toffee is firm (about one hour).

Lift the firm toffee out of the baking pan, using the edges of the foil. Carefully peel away the foil and break the toffee into pieces. Store toffee in airtight container, layered with parchment or waxed paper, in a cool area or refrigerator for up to 3 weeks.

This recipe was slightly adapted from one appearing in Gingerbread: Timeless recipes for cakes, cookies, desserts, ice cream and candy.