1.In a medium heavy-based saucepan, stir sugar and water over medium heat until sugar dissolves. Bring to a boil; boil about 10 minutes or until toffee turns golden brown. Remove pan from heat; allow bubbles to subside.
2.Meanwhile, divide nuts among two greased 12-hole (1-tablespoon/20ml) mini muffin pans. Cut paddle-pop sticks in half.
3.Pour toffee slowly over nuts; cool pops about 10 minutes. Position a paddle-pop stick, cut-side down, in each pop. Cool at room temperature until set.