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Cover a baking sheet with a Silpat or lightly grease with Pam.
Cut butter into pieces and mix with sugar, corn syrup, and water.
Bring to boil over medium-high heat, stirring until sugar is dissolved. Insert a candy thermometer and allow to boil, stirring occasionally, until the liquid turns amber and the temperature reaches 290º.
Remove from heat immediately and add vanilla. Stir to combine and pour onto prepared sheet.
Allow to cool for about a minute, then sprinkle with chocolate. Allow the heat to melt the chocolate, then smooth out with a spatula.
Sprinkle with nuts and gently pat down so nuts adhere to chocolate.
Chill for 2 hours, then break into small pieces. Store in refrigerator.