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.