Best Nonpareils Recipes

Nonpareils image

Provided by Food Network

Categories dessert

Time 25m

Yield 60 pieces

Number Of Ingredients 2

1 pound chocolate, tempered
1 jar colored sprinkles

Steps:

To temper the chocolate, place it over simmering water, melting it to 115 to 120 degrees F on a chocolate thermometer. Turn off the heat, remove the bowl from the simmering water, and let cool, stirring until it reaches 82 to 86 degrees F. It will begin to set a little around the edges at this point. Return the bowl to the hot (now turned off) water for a few seconds at a time, until it reaches 88 to 91 degrees F. Do not let it go over 91 degrees F, or it will go out of temper.
Fit a pastry bag with a small tip that has a 1/8-inch opening. Fill the bag with tempered chocolate and, onto a silpat, or parchment lined baking sheet, pipe small disks about 3/4-inch in diameter. Shake on the sprinkles and allow them to set up at room temperature. Store in an airtight container.

Nonpareils Candies image

Provided by Martha Stewart

Yield Makes about 50

Number Of Ingredients 3

8 ounces bittersweet chocolate
1/2 teaspoon pure vegetable shortening
1/4 cup white or colored sugar beads

Steps:

Line a baking sheet with parchment paper. In the top of a double boiler or in a heat-proof bowl set over a pan of simmering water, melt the chocolate and shortening, stirring with a rubber spatula until smooth.
Spoon the melted chocolate in nickel-size circles onto prepared baking sheet. Cool for 20 minutes; sprinkle with sugar beads. Let nonpareils harden in a cool place for 4 hours before serving.

Red Velvet Cupcakes with Nonpareils image

Provided by Food Network Kitchen

Categories dessert

Time 1h30m

Yield 12 cupcakes

Number Of Ingredients 19

1 cup all-purpose flour
2 tablespoons unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon salt
3/4 cup granulated sugar
1/2 cup whole milk
1/2 cup vegetable oil
1 large egg
1 tablespoon distilled white vinegar
1 tablespoon red food coloring
1 teaspoon pure vanilla extract
6 ounces cream cheese, at room temperature
4 tablespoons unsalted butter, at room temperature
1 teaspoon pure vanilla extract
Pinch of salt
2 cups confectioners' sugar
1 cup mixed orange, yellow and brown nonpareils

Steps:

Make the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with liners. Whisk the flour, cocoa powder, baking soda, cinnamon, allspice and salt in a large bowl. Combine the granulated sugar, milk, vegetable oil, egg, vinegar, red food coloring and vanilla in a blender and blend until smooth. Add to the flour mixture and stir until combined.
Divide the batter among the prepared muffin cups, filling them three-quarters of the way. Bake until the tops of the cupcakes spring back when gently pressed, 20 to 25 minutes. Let cool 5 minutes in the pan, then remove to a rack to cool completely.
Meanwhile, make the frosting: Beat the cream cheese, butter, vanilla and salt in a large bowl with a mixer on medium-high speed until creamy, 2 to 3 minutes. Reduce the speed to medium low; gradually add the confectioners' sugar and beat until smooth. Increase the mixer speed to high and beat until fluffy, about 1 more minute. (If the frosting is too soft, refrigerate a few minutes before using.) Spread the frosting on the cupcakes and dip in the nonpareils; shake off any excess.