1/8 cup butter, chilled
3 cups sugar
1 cup eggnog
6 ounces white chocolate chips
1 1/2 cup mini-marshmallows
1 cup almonds, chopped
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
Line a 9" x 9" pan with aluminum foil and set aside.
Spray the sides of a large saucepan with butter-flavor non-stick spray. Add
the eggnog and sugar, and bring to a rolling boil over medium to medium-high
heat, stirring constantly. Boil for two full minutes. Fold in the
marshmallows, cinnamon, and nutmeg. Bring back to a rolling boil for another
6 minutes, stirring constantly. The mixture will start to turn brown, which
is normal, but if you see brown flakes in the mixture then turn down the
heat a little. Remove from heat and add the butter, chips, and nuts. Stir
until thoroughly mixed or until the mixture starts to lose its glossy
appearance. Pour into prepared pan. Cool at room temperature. Remove from
pan, remove foil, cut into squares.