Pour the apple juice into a large pot.

Bring to a boil and reduce by half.

Add the sugar and stir until dissolved.

Simmer until the mixture reaches the soft ball stage.

Turn off the heat.

Sterilize jars for preservation.

Fill the hot, dry jars with nuts.

Chop the chilies and add them to the toffee mix.

Stir to combine the chilies and toffee.

Pour the mixture into jars to cover the nuts.

Microwave briefly if the mixture is too thick when serving.

Drain some toffee if it's too sweet, and add more nuts for the next batch.