1line baking pan with foil and then butter the foil.
2in a large saucepan combine butter, sugar, salt, nutmeg and eggnog. bring to boil over medium heat, stirring constantly. wash sides of pan down with a brush dipped in hot water. boil 5 minutes stirring constantly. Remove from heat.
3Add marshmallow creme and white chocolate. Blend until smooth and mixture loses its gloss.
4Stir in nuts and extracts. Pour into pans. Cool until room temperature and then refrigerate until firm. cut into squares.