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.