Heat oven to 180ºC . In large bowl, beat confectioners sugar, margarine and 1 tb apple juice concentrate until light and fluffy. Light spoon flour into measuring cup; level off. Add flour and salt; mix well. Shape dough into 2 cm balls. Place 3 cm apart on ungreased cookie sheets. Bake at 180ºC for 12-17 minutes or until edges are light golden brown. Immediately insert toothpick in center of each cookie. Cool completely on wire racks. Line cookie sheet with waxed paper. In heavy 1 litre suacepan over low heat, melt caramels with 2 tb apple juice concentrate and water, stirring frequently until caramels are melted and mixture is smooth (see note) Place walnuts on plate. Spoon caramel mixture over each cookie, letting excess drip off. Press bottom of cookie in walnuts. Place on waxed paper-lined cookie sheet. If caramel mixture becomes too thick, stir in additional water quarter ts at a time. 3 dozen cookies TIP: To melt caramel mixture in microwave, in 4-cup microwave-safe measuring cup, combine caramels, apple juice and water. Microwave on HIGH for 3-4 minutes or until caramels are melted, stirring every minute ----