Nonpareil Candy is a delightful showpiece—tiny chocolate buttons generously coated with miniature sugar pearls that immediately draw the eye. Those sparkling sprinkles make these little candies hard to resist.
Why you’ll love this recipe
Chocolate nonpareils are fuss-free yet elegant. These nostalgic confections brighten holiday candy dishes, make thoughtful homemade gifts, and add a festive touch to care packages. With only two ingredients—melting chocolate and tiny sugar bead sprinkles—you can make dozens of candies in about an hour.
The technique is simple: melt, pipe, and sprinkle. You can shape the discs freehand on parchment, or use a printed circle template for uniform results. Both methods deliver charming, bite-sized sweets that look professional with very little effort.
Instructions
If you prefer consistent sizing, use a circle template to pipe the chocolate into uniform discs. Otherwise, piping freehand on parchment works perfectly well and yields a charming homemade look.
- Prepare a jelly roll pan with sides (about 10″ x 15″). If using a printed circles template, tape it to the bottom of the pan and cover with parchment so the circles remain visible through the paper. Melt the chocolate until smooth.
- Transfer the melted chocolate to a disposable piping bag or a heavy-duty zip-top bag. Snip a small bit from the tip or corner to create a piping opening.
- Pipe a chocolate circle over each template outline (or freehand onto parchment) by holding the bag tip steady and squeezing until the disc is filled.
- After about a dozen discs, sprinkle the nonpareil beads over the chocolates before the surface begins to set. The number you can pipe before sprinkling depends on how quickly the chocolate cools and your piping speed.
- Place the tray in the refrigerator or freezer for a few minutes to firm the candies. Once set, remove the nonpareils and tap off any excess sprinkles to reuse for the next batch.
If the chocolate starts to thicken, warm it gently in the microwave at 50% power in short intervals (15–30 seconds) until fluid again. Working with two pans alternately—filling one while the other chills—can speed up the process for larger batches.
Frequently asked questions
Nonpareil sprinkles are tiny sugar beads—little round pearls made from sugar and starch. In some places they’re also called “hundreds and thousands.”
Nonpareil chocolates are small, button-like discs of chocolate covered with these tiny sugar pearls, offering a crunchy, festive exterior and a smooth chocolate center.
The word nonpareil comes from French and means “without equal.” The name suits these charming treats: each little chocolate is attractive and a bit special.
More candy recipes
Try other simple holiday confections for gifting and parties, such as chocolate-covered pretzels, cinnamon hard candy, peanut butter cups, peppermint fudge, or rocky road. Small, homemade candies are a heartfelt and economical way to celebrate.
Join a baking or recipe newsletter to get new ideas and seasonal inspiration. Staying connected with a baking community can provide tips, troubleshooting, and fresh flavors to explore.
Nonpareil Candy
Nonpareils are small chocolate buttons covered in tiny sugar pearl sprinkles. These easy treats are perfect for holiday dishes, gift boxes, and cookie platters.
Course: Dessert Cuisine: American
Prep Time: 45 minutes Chill Time: 15 minutes Total Time: 1 hour
Servings: 50 Calories: 3 kcal
Author: Wendy Sondov
Ingredients
- 1 cup melting chocolate (chocolate discs for dipping and coating)
- ¼–½ cup tiny sugar bead (nonpareil) sprinkles
Instructions
- Prepare a 10″ x 15″ jelly roll pan. If using a circle template, print and tape it to the pan bottom, then cover with parchment so the circles show through.
- Melt the chocolate in a microwave-safe bowl at 50% power for one minute, stir, then continue in 15-second intervals at 50% power until smooth.
- Scrape the melted chocolate into a disposable piping bag or a zip-top bag and snip a small corner to pipe.
- Pipe chocolate circles over the template or freehand onto parchment, keeping the tip centered while squeezing until the circle is filled.
- Add the nonpareil sprinkles before the chocolate begins to set—typically after piping about 12 circles. Cover each disc with sprinkles and chill in the refrigerator or freezer for about 5 minutes to firm.
- Remove set candies, pour excess sprinkles back into their container for reuse, and repeat until all chocolate is used. Rewarm the chocolate for 15–30 seconds at 50% power if it thickens. Working with two pans alternately can speed up large batches.
- Store finished nonpareils in an airtight container at room temperature for up to two weeks.
Notes
- Nonpareils make charming decorations on cookies, cupcakes, cakes, and gingerbread houses.
- Use milk, dark, semi-sweet, or white melting chocolate depending on taste and occasion.
- Choose colored nonpareils to match a holiday theme, or stick with white for a classic look suitable year-round.
Packing tips
- Package candies snugly in small bags or a larger airtight container so they don’t shift during transport.
- Use crinkled tissue or wax paper to cushion candies in larger boxes and prevent movement.
Nutrition
Calories: 3 kcal | Carbohydrates: 1 g | Fat: 1 g | Saturated Fat: 1 g | Sugar: 1 g
First Published: December 23, 2018. Last Updated: May 13, 2021. Updated for a better reader experience.