Golden Toffee Nuggets

Line a 9x9x2-inch baking pan with foil, extending foil over edges of pan. Butter foil and sprinkle nuts evenly in prepared pan; set aside.

Butter sides of a heavy 2-quart saucepan. In saucepan, melt 1 cup butter over medium heat. Add sugar, the water and corn syrup. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to the pan. Reduce heat and continue boiling at a moderate, steady rate, checking and stirring frequently to prevent scorching, until temperature reaches 290° (soft-crack stage).* Remove from heat. Stir in vanilla. Pour into prepared pan. Let cool until hardened. (Candy can be placed in the refrigerator.)

Place chocolate and shortening in the top of a double boiler. Heat, stirring occasionally, over simmering water until melted. Use foil to lift toffee from pan. Break candy into 1-inch pieces. Dip pieces halfway in chocolate, scraping bottoms on side of bowl to remove excess. Place on baking sheet lined with waxed paper. Chill until set. Brush with luster dust.