Ingredients
Scale
- 12 sturdy pretzel rods
- 12 ounces green candy melts (or white chocolate chips with green oil-based food coloring)
- 1/4 cup sliced almonds (choose the most “fingernail-shaped” ones)
- 1 teaspoon coconut oil or vegetable shortening (optional, for thinning candy)
- Red decorating gel or edible red ink (optional, for a “bloody” look)
Instructions
- Place your green candy melts in a microwave-safe bowl. Heat them in 30-second intervals, stirring thoroughly between each session until the mixture is completely smooth. If the candy feels too thick to dip, stir in a teaspoon of coconut oil or shortening to reach a silky consistency. Pour the melted candy into a tall, narrow glass to make dipping the long pretzel rods much easier.
- Line a baking sheet with parchment paper or a silicone mat. Take one pretzel rod and dip it into the melted candy, leaving about two inches at the bottom uncoated to serve as a handle. Lift the pretzel out and let the excess candy drip back into the glass. Lay the coated pretzel onto your prepared baking sheet.
- Immediately press a sliced almond onto the tip of the pretzel rod to create the fingernail. While the candy is still wet, use a toothpick or a small knife to gently score three horizontal lines in the middle of the rod and three more near the “nail” to mimic the look of knuckles. Repeat this process for all pretzels. If you want a gory effect, dab a bit of red decorating gel around the base of the almond nail or at the “severed” bottom of the finger once the green coating has set.
- Allow the pretzels to sit at room temperature for about 20 to 30 minutes until the candy coating is completely firm. To speed up the process, you can place the baking sheet in the refrigerator for 10 minutes. Once hardened, gently lift them off the parchment paper and arrange them on a serving platter.
- Cook Time: 25 minutes