Here's a version from Micro Ways by Noreen Gilletz with a modernized name of Passover Buttercrunch.
Yield: about 1 1/2 pounds.
Combine butter, honey and sugar in a large heat resistant plastic bowl which can withstand high temperatures. Microwave uncovered on HIGH for 5-6 minutes until boiling and golden. Stir once or twice during cooking. Add farfel and nuts and mix well.
MW uncovered on HIGH 4-5 minutes longer stirring every 2 minutes. Mixture should be golden brown; if you drop a small amount in cold water it will turn crisp. Using a chopstick is a great way to stir the boiling hot sugar.
Spread in a single layer on a buttered sheet of aluminum foil. Cool slightly. Wet your hands with cold water and press down firmly on warm mixture to flatten. Let stand till firm. Break into small pieces. Store in airtight container.
