“Don’t bite your nails” doesn’t apply to these freaky fingers! If you’re looking for an easy-to-make, eye-catching Halloween treat these are the perfect appendages!
Total Time: 15 minutes
Yield: 28 Witch Fingers
28 blanched almonds
Black gel food coloring
14 large pretzel rods
12 oz bright green candy coating
1. Use a small food-safe paintbrush to paint the top of each almond with black gel food coloring. Set aside to dry while you prepare the rest of the recipe.
2. Break or cut each pretzel rod in half. Line a baking sheet with waxed paper or parchment paper.
3. Place the green candy coating in a microwave-safe bowl and microwave in 30-second increments, stirring after every 30 seconds to prevent overheat. Stir and heat until the candy coating is completely melted and smooth.
4. Holding a pretzel rod by the tip, dip it in the green coating until almost all of it is covered, leaving about a 1/2-inch section undipped at the top.
5. Place the dipped pretzel on the prepared baking sheet. Immediately place a black almond on the tip for the “fingernail.”
6. 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 up near the fingernail, and one set about halfway down the finger. This will make your witch finger super realistic! If the coating is too melted and sticky when you try, give it a few more minutes to set before trying again.
7. After all of 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, or can be stored in an airtight container at room temperature for up to a month.
Note: If you cannot find blanched almonds, you can take whole almonds, with the skins on, and place them in a pan of boiling water for 1 minute. Drain the almonds, let them cool slightly, then pinch the nuts between your fingers—the skins should slip right off.
Alternately, if you don’t want to use black food coloring at all, you can use regular almonds or chocolate-dipped almonds instead.
This recipe and images are courtesy of About Food.