1/2 cup eggnog
1/4 cup dry meringue
1 tablespoon butter
2 tablespoons white sugar
4 cups whole milk
1 cup chopped almonds
1 teaspoon vanilla extract
1 teaspoon essence lemonade
1 cup butter
1/2 cup packed light brown sugar
1/4 cup chopped hazelnuts
1/4 cup chopped pecans
1/4 cup finely chopped pecans
In a large bowl, mix eggnog, meringue, butter, sugar, whole milk, chopped almonds, vanilla extract and essence lemonade. Stir until all ingredients are blended. Transfer to a serving dish.
Heat oven to 375 degrees F (190 degrees C). Grease and flour 2-quart baking dish. Combine hazelnuts, pecans, sugar and butter add to prepared pan. Brush mixture with meringue. Sprinkle texture with candied brown sugar; brush mixture with butter.
Bake in preheated oven for 35 to 40 minutes, until crust is golden and filling is bubbly. Cool completely before filling. Garnish with chopped almonds, pecans and pecans.