2 tbsp. butter
1/2 c. chopped unblanched almonds
2 c. sugar
1/2 c. butter
1 c. evaporated milk
8 oz. (1 1/2 c.) white chocolate
1 c. miniature marshmallows
1 tsp. vanilla

In a shallow, heat-resistent, non-metallic baking dish, melt the 2 tablespoons butter on full power 30 seconds. Add the almonds and heat-uncovered, on full power 3-4 minutes, stirring each minute of heating. Set aside.

In a deep, 3 quart, heat resistent, non-metallic casserole, combine sugar, the 1/2 cup butter and evaporated milk. Heat, uncovered, on roast for 20 minutes or more, until mixture reaches 234 degrees with candy thermometer, stirring every 4 minutes of heating time. Do not place candy thermometer in microwave oven or use temperature probe.

Add broken pieces of white chocolate and miniature marshmallows. Beat until melted. Add toasted almonds and vanilla and beat until candy thickens. Pour candy into a buttered, shallow, heat-resistant, non-metallic baking dish. Cool before cutting into squares.