Line a large baking sheet with parchment paper or a silicone baking mat. This ensures your pretzel rods won’t stick once the candy coating begins to harden. Set your sliced almonds aside in a small bowl so they are ready for quick assembly.

Place the green candy melts in a microwave-safe bowl or a tall microwave-safe glass. Heat in 30-second intervals, stirring well between each session. If the candy is too thick, stir in a teaspoon of coconut oil or shortening to reach a smooth, dipping consistency. Do not overheat, or the candy will become clumpy.

Dip each pretzel rod into the melted green candy, leaving about two inches at the bottom uncoated to serve as a handle. Use a spoon to help pour the candy over the rod if your container isn’t deep enough. Gently tap the pretzel against the side of the container to shake off any excess coating.

Place the coated pretzel onto the prepared baking sheet. While the candy is still wet, immediately press a sliced almond onto the tip of the pretzel to create the “fingernail.” Press it down slightly so it stays secure as the candy sets.

Let the candy set for about 2 to 3 minutes until it is tacky but not fully hardened. Use a toothpick or the edge of a butter knife to gently press two or three lines into the middle of the pretzel rod. This creates the appearance of “knuckles,” giving the fingers a realistic, bony look.

Allow the pretzel rods to sit at room temperature for about 30 minutes until the candy coating is completely firm. If you are in a hurry, you can place the baking sheet in the refrigerator for 10 minutes to speed up the process.