Spread matzo farfel and almonds in a large shallow baking pan and toast for 15-20 minutes or until golden. Transfer to Gefen Parchment Paper on counter and let cool.

Bring sugar, water and salt to a boil in heavy saucepan over moderate heat. Stir slowly until sugar is dissolved and is a deep golden caramel. Remove from heat and stir in three tablespoons butter or margarine.

When bubbling begins to subside, immediately stir in the toasted matzo farfel and almonds and quickly pour into baking pan, smoothing and spreading it flat before mixture hardens. Completely cool brittle.

In the microwave or double broiler, melt chocolate and rest of butter or margarine. Stir until creamy and drizzle generously over cooled matzo farfel brittle.

Let cool and then break into large pieces with your hands.