Nonpareils Recipe
I was searching for a quick, no-fuss candy recipe for this week. As luck would have it, I came across the perfect book with the perfect recipe on a recent trip to my local library. I’ve scoured the cookbooks and food reference section many times over, and yet somehow never before found this book: Quick Chocolate Fixes, by Leslie Weiner & Barbara Albright.
It’s always been my opinion that sprinkles make everything better. I don’t know if it’s the added color, or the fact that sprinkles are basically just an excuse to add little bits of candy and sugar to whatever I’m eating. And we’ve all had nonpareils, right? Those chocolate-chip-shaped candies dipped in the itty bitty sprinkles? Well, here’s your chance to make your own. You can see from the photo, mine definitely aren’t shaped like chocolate chips, but they’re still a quick and tasty treat.
This is an easy treat and a quick use of small amounts of leftover chocolate, white chocolate, or even mint chips.
Nonpareils
2 oz bittersweet chocolate, chopped
1 tsp unsalted butter
3-4 tbsp candy sprinkles
Stir & melt chocolate and butter over double broiler or in microwave. Drop chocolate by heaping 1/2 teaspoonfuls onto wax paper lined baking sheet, forming about 1 inch diameter mounds. Sprinkle tops with a generous amount of candy sprinkles. Refrigerate until chocolate is set. Bring to room temperature before serving.
Yields 20 candies.
