Grease two 15-in. x 10-in. x 1-in. pans with melted butter; set aside.
In a large saucepan, combine the sugar, corn syrup and water. Cook, without stirring, over medium heat until a candy thermometer reads 230° (thread stage). Carefully add pine nuts; cook and stir constantly until mixture reaches 300° (hard-crack stage).
Remove from the heat; stir in the softened butter, baking soda, vanilla, lavender and salt. Immediately pour into prepared pans. Spread to 1/4-in. thickness. Cool before breaking into pieces.
In a microwave, melt chocolate coating; stir until smooth. Dip each candy piece halfway into the melted chocolate; allow excess to drip off. Place on waxed paper and let stand until set. Store in an airtight container. Yield: 3 pounds.