Preheat oven to 350 F. Spray cupcake tins with cooking oil and sprinkle chopped nuts into each cup.
Rehydrate apples in Tree Top Apple Juice for at least 5 minutes. Drain well before using.
In a large non-stick skillet, cook butter and caramel topping over
medium-high heat, stirring occasionally, until melted and bubbly. Stir
in brown sugar and apples and stir until sugar is completely dissolved
and mixture thickens somewhat.
Spoon about one-third cup caramel-apple mixture evenly over nuts in each cup.
Separate biscuits; gently stretch each biscuit until large enough to cover caramel- apple mixture in each cup.
Bake 18 to 23 minutes or until golden brown. Place pan on cooling rack;
cool for 5 minutes. Quickly invert pan onto waxed paper to remove
biscuits. Serve warm.