Food & Cooking Recipes Dessert & Treats Recipes Nonpareils Candies 3.0 (87) 3 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on September 28, 2016 Print Share Share Tweet Pin Email Yield: 50 The French term for button candies is nonpareils, which means "without peer." No one who remembers them from their youth would argue with that appellation. Nonpareils-dark chocolate buttons topped with sugar beads-are the caviar of childhood. Ingredients 8 ounces bittersweet chocolate ½ teaspoon pure vegetable shortening ¼ cup white or colored sugar beads Directions 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. Print