2 tbsp. butter
1/2 c. almonds (not blanched), chopped
2 c. sugar
1/2 c. butter
1 c. evaporated milk
1 (8 oz.) bar white chocolate with almonds (or 1/2 lb. white chocolate pieces with almonds)
1 c. miniature marshmallows
1 tsp. vanilla

Microwave in shallow non-metallic baking dish, melt 2 tablespoons butter for 30 seconds. Add almonds and heat, uncovered, for 3 to 4 minutes, stirring each minute of heating time. Set aside. In deep 3-quart casserole, combine sugar, 1/2 cup butter and evaporated milk. Heat on medium-high for 18 to 20 minutes, or until mixture reaches 234 degrees on candy thermometer, stirring every 4 minutes of heating. Do not place thermometer or temperature probe in microwave. Add broken pieces of white chocolate and marshmallows. Beat until melted. Add toasted almonds and vanilla. Beat until candy thickens. Pour candy into buttered shallow baking dish. Chill before cutting into squares.