Line an 8×8 inch square cake pan by criss-crossing two sheets of parchment paper, being sure to cover all sides. Spray lightly with cooking spray and set aside.
Combine bourbon, sugar and corn syrup in a deep saucepan and bring to a boil over medium high heat. Boil until mixture is fragrant and a deep golden brown, swirling occasionally.
In a small saucepan, bring eggnog, butter, sea salt, cinnamon, and nutmeg to a simmer while waiting for the sugar mixture to brown. Once simmering and butter melted, remove from heat and set aside.
When sugar mixture is ready, turn off heat and slowly add egg nog mixture. Make sure that you use a deep saucepan for the sugar mixture and take caution as the sugar and cream combination will bubble violently at first.
Stirring occasionally with a wooden spoon, cook for about 10 minutes until a candy thermometer reads 248 degrees Fahrenheit.
Once desired temperature is reached, remove from heat, quickly stir in vanilla and carefully pour caramel into prepared cake pan. Do not scrape sides of saucepan; this caramel will be slightly overdone and can be discarded.
Refrigerate until caramel is set, about two hours.
Remove caramel from pan and cut into desired size with a sharp knife. Wrap caramels with 4×4″ squares of candy foil or wax paper.
Recipe by Bake Love Give at http://bakelovegive.com/eggnog-caramels/