Place almonds in a single layer on an aluminum foil-lined baking sheet coated with cooking spray.
Cook butter and next 4 ingredients in a heavy saucepan over high heat, stirring mixture constantly, 15 to 18 minutes or until a candy thermometer registers 310°. Remove from heat, and immediately pour over almonds (do not scrape the pan).
Sprinkle immediately with chocolate morsels, and spread evenly to 1/2 inch from sides. Sprinkle with ground walnuts, and let stand until firm. Break into small pieces, and store in an airtight container.