Whisk egg yolks in a medium bowl until they are light and creamy.

In a small saucepan over medium heat (medium-high at lower altitudes), combine brown sugar and water. Stir until sugar melts and turns a rich amber color (about 3 minutes).

Add heavy cream, milk, 1/2 teaspoon nutmeg, and a pinch of salt to the saucepan. Stir often until the mixture just begins to simmer.

Remove from heat so the milk does not boil. Whisk a spoonful of the hot milk mixture into the egg yolks to temper. Repeat, adding a spoonful at a time, until you've incorporated three-quarters of the hot milk into the yolks.

Pour this mixture back into the saucepan and return to heat. Whisk continuously until it just begins to thicken (approximately 2 minutes, reaching 160ºF). Remove promptly from heat to avoid boiling. Eggnog will continue to thicken as it cools.

Stir in ¼ teaspoon of vanilla extract and ¼ teaspoon almond extract.

Strain eggnog through a fine mesh strainer into a pitcher and cover. Chill in the refrigerator for 2 to 4 hours.

To serve, garnish with 1-2 tablespoons of finely chopped Enstrom Almond Toffee.

Eggnog will keep nicely in the refrigerator for up to one week.