In large bowl, beat powdered sugar, butter and 1 tablespoon of the apple juice concentrate until light and fluffy. Stir in four and salt.
Shape dough into 3/4 inch balls. Place 1 inch apart on ungreased cookie sheets. Bake 12-17 minutes or until edges are light golden brown. Immediately insert toothpick in center of each cookie. Cool completely on wire racks.
In a heavy saucepan over low heat, combine caramels, 2 tablespoons of apple juice concentrate and water. Cook until mixture is smooth, stirring constantly.
Place nuts on a plate. Spoon caramel mixture over whole cookie, letting excess drip off. Press bottom of cookie into nuts; set on sheet of wax paper. Repeat with remaining cookies. If caramel becomes too thick, stir in more water 1/4 teaspoon at a time.