Make the Fingernails

Gather the ingredients.

Use a small food-safe paintbrush to paint the top of each almond with black gel food coloring. (Wear food-safe gloves if you want to avoid getting your fingertips dyed black as well.)

Set aside on waxed paper or parchment paper to dry while you prepare the rest of the recipe.

Make the Fingers

Gather the pretzels. Break or cut each rod in half.

Place the green candy coating in a small but deep microwave-safe bowl (or heatproof cup) and microwave in 30-second increments, stirring after every 30 seconds to prevent overheating and burning. Stir and heat until the candy coating is completely melted and smooth.

Holding a pretzel rod by the unbroken end, dip it in the green coating until almost all of it is covered, leaving about a 1/2-inch section undipped at the top where you are holding it.

Place the dipped pretzel on the same lined baking sheet you used to dry the black candy-coated almond nails and immediately press one of them on the tip of the pretzel rod that is coated in green candy coating.

Add the Details

Continue to dip more pretzels and, while you do, keep an eye on the already-dipped pretzels. When the coating has started to dry and is mostly matte but not completely hard, it's time to add the wrinkles for the knuckles.

Take a toothpick and hold it perpendicular to the pretzels. Gently roll it across the top to add wrinkles. Make two sets—one set near the fingernail, and one set about halfway down the finger. This will make your witch finger super realistic-looking. If the coating is too melted and sticky when you try, give it a few more minutes to set before trying again.

After all the pretzels have been dipped and decorated, refrigerate the tray for 10 minutes to set the coating completely. After that, the witch fingers can be served on a party tray or be standing up in a mason jar.