Witch Finger Pretzel Rods

Witch finger pretzel rods

​The Spruce Eats / Julia Hartbeck

Prep: 15 mins
Cook: 10 mins
Total: 25 mins
Servings: 28 servings
Nutrition Facts (per serving)
93 Calories
5g Fat
11g Carbs
1g Protein
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Nutrition Facts
Servings: 28
Amount per serving
Calories 93
% Daily Value*
Total Fat 5g 6%
Saturated Fat 2g 12%
Cholesterol 3mg 1%
Sodium 80mg 3%
Total Carbohydrate 11g 4%
Dietary Fiber 0g 1%
Total Sugars 7g
Protein 1g
Vitamin C 0mg 1%
Calcium 29mg 2%
Iron 0mg 2%
Potassium 55mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Witch finger pretzel rods are one spectacularly spooky sweet-and-salty treat for Halloween or any wizard-themed party. It takes just four ingredients to make this ghoulish recipe and it's simple enough for kids to lend a hand (or at least a finger). 

They are a hit with everyone—from the smallest goblin to Dumbledore himself—and will be gobbled up quicker than you can say wingardium leviosa!


For the Fingernails:

For the Fingers:

  • 14 large pretzel rods

  • 12 ounces bright-green candy coating

Steps to Make It

Make the Fingernails

  1. Gather the ingredients.

    Ingredients for witch fingernails
    ​The Spruce Eats / Julia Hartbeck
  2. 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.)

    Paint fingernail
    ​The Spruce Eats / Julia Hartbeck
  3. Set aside on waxed paper or parchment paper to dry while you prepare the rest of the recipe.

    Set aside
    ​The Spruce Eats / Julia Hartbeck

Make the Fingers

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

    ​The Spruce Eats / Julia Hartbeck
  2. 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.

    Green coating
    ​The Spruce Eats / Julia Hartbeck
  3. 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.

    ​The Spruce Eats / Julia Hartbeck
  4. 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.

    Witch finger
    ​The Spruce Eats / Julia Hartbeck

Add the Details

  1. 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.

    Dip fingers
    ​The Spruce Eats / Julia Hartbeck
  2. 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.

    Toothpick makes wrinkles on finger
    ​The Spruce Eats / Julia Hartbeck
  3. 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.

    Pretzels served
    ​The Spruce Eats / Julia Hartbeck


  • If you can't find blanched almonds, take whole, skin-on almonds 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. 
  • Witches fingers can be stored in an airtight container at room temperature for up to one month.

Recipe Variations

  • If you don't want to use almonds painted with food coloring, substituting chocolate-dipped almonds or uncoated almonds is an easy and delicious swap.
  • And if nuts are an issue, instead of almonds, make the nails out of candy corn dipped in chocolate or painted with black gel food coloring, or use black licorice cut to shape and stick them on with a dab of melted candy coating.