Put almonds and butter in a 9 inch micro proof pie plate. Cook on HI for 4 to 5 1/2 minutes, or until toasted. Stir twice during cooking. Set aside. Put white chocolate in large micro proof mixing bowl and cook on HI for 2 1/2 to 3 minutes, or until softened. Stir in almonds and pour onto waxed paper lined baking sheets. Spread to desired thickness and refrigerate until set. Yields: 1 1/2 pounds