3 tablespoons butter
3 tablespoons white sugar
1 tablespoon finely chopped almonds
3/4 cup packed brown sugar
1 tablespoon unsalted butter
1 cup milk
1 cup evaporated milk
1/4 teaspoon vanilla extract
1 cup chopped pecans
Arrange butter and sugar in a large bowl. Beat butter and brown sugar butter gently with spoon to ensure evenly blending. Gradually beat in sugar mixture, beginning with whole lemon-lime. Remove butter mixture from refrigerator.
In a large bowl, whip eggnog until thick and fluffy. Fold eggnog into lime mixture and cream mixture alternately with milk and evaporated milk. Combine pecans and vanilla, mixing well. Transfer mixture to molds into glasses, and chill in refrigerator. Cut into 2-inch squares.
Return molds to refrigerator or freezer, wearing rubber gloves, for 15 minutes to 1 hour. Refrigerate until completely chill. Spread molds on ice cubes. Chill until completely chilled and place on ice. Refrigerate until completely solidified. Store in the refrigerator tightly covered.