Heat butter and almonds in 3-quart saucepan over medium heat 6 to 8 minutes, stirring frequently, until almonds are medium brown; remove from heat.
Stir in whipping cream until well blended (mixture will spatter). Stir in white baking chips. Heat over low heat, stirring frequently, until chips are melted.
Stir in amaretto and salt. Serve warm or cold. Stir before serving. Store covered in refrigerator up to 4 weeks.