Heat candy coating in a heavy medium saucepan over low heat, stirring constantly just until melted. Remove from heat.
Place nuts or brickle pieces in a bowl. Dip one caramel into coating; turn to coat. With a fork, lift caramel out, drawing fork across rim of pan to remove excess coating. Place dipped caramels in nuts, turning to coat. (Or, dip a caramel halfway into coating. Place dipped caramel into nuts, turning to coat.) Transfer caramel to a parchment or waxed paper-lined baking sheet. Repeat with remaining caramels. Let stand 30 minutes or until firm. Store tightly covered up to 1 week. Makes 48 caramels.