1 c. whole blanched almonds
1 tsp. butter
1 lb. white chocolate

Place almonds and butter in a 9 inch glass pie plate. Cook in microwave on high 4 to 5 1/2 minutes or until almonds are toasted, stirring twice during cooking time. Set aside.

Place chocolate in a large microwave mixing bowl, and cook on high 2 1/2 to 3 minutes or until chocolate is softened. Stir in almonds and pour onto waxed paper-lined baking sheet. Spread to desired thickness. Refrigerate until set. Break into pieces. Yield: 1 1/2 pounds.