In my brain, it sounded like an inspired, natural way to colour candy green.  (The beets worked, after all.)

In practice, it results in Disgusto-Pops.

DO NOT TRY THIS AT HOME.

One of the chef tips we learned at culinary school was how to use pureed spinach as a green colour enhancer.  You put some spinach in the blender with a little water, blend away, and eventually, you have a vibrant colourant that makes broccoli soup a little greener.

I got a green colourant out of the nettles, it was just a little more olive than vibrant.  And once the heat of the molten candy got it, it was so drabbed down that I had to use A LOT to turn the lollipops green — so much that the lollipops tasted strongly of nettles, and nothing of the peppermint extract I also used.

A lollipop that tastes of nettles is not A Good Thing.  You’re going to have to trust me on this.