Small Sprinkles

Pellicano's Small Sprinkles (Nonpareils)

Intense Crunch and Perfect Coverage

Pellicano's Small Sprinkles, also commonly known as nonpareils, are miniature sugar spheres valued for their dense, hard crunch and exceptional ability to create a smooth, continuous coating on confectionery items. Their uniform size and small diameter mean they pack tightly together, making them superior to jimmie-style sprinkles for achieving full coverage and a polished finish.

The composition is designed for maximum structural integrity and shine:

• Core: The hard core is made primarily of Sugar, Dextrin, and Tapioca Starch, which holds up well against moisture and gives them their crisp texture.
• Vibrancy: The colors are deeply saturated to provide high visual impact, which is often crucial in small-format decorations.
• Gloss and Seal: Confectioner's Glaze is added to seal the color, impart a lasting shine, and protect the sprinkles from melting or dissolving immediately upon contact with frosting or moisture.

Essential for Confectionery and Detail Work

The small size and high density of nonpareils make them the professional choice for specific decorative tasks:

• Truffles and Candies: Used to fully coat chocolate truffles, cake pops, and dipped candies, creating a uniform, crunchy shell.
• Rimmed Glasses: The perfect size for creating decorative sugar rims on cocktail or dessert glasses.
• Intricate Detail: Applied to the edges of cakes or used in patterns on cookies where traditional jimmie sprinkles would be too large and disrupt the design.
• Ice Cream Topping: They provide a dense layer of satisfying, concentrated crunch on sundaes and frozen treats.
• Holiday Baking: Often used in holiday blends due to their spherical shape, which contrasts well with larger flakes and crystals.

Fun Fact: "Without Equal"

The name nonpareils is French, meaning "without equal" or "non-pareil." This name dates back centuries and reflects the high esteem in which these tiny, perfectly formed sugar spheres were held. In 18th-century Europe, their small, flawless nature made them a mark of luxury and highly skilled confectionary work, often used to decorate elaborate desserts for royalty and the nobility.

Easy Recipe: Chocolate-Dipped Sprinkle Pretzels (Makes 20)

This quick, no-bake recipe showcases how the small, dense sprinkles create a perfect, colorful coating on dipped items.

Ingredients:

• 1 Cup Melting Chocolate Wafers (Milk, Dark, Or White)
• 20 Pretzel Rods
• 1/2 Cup Pellicano's Small Sprinkles

Instructions:

1. Melt Chocolate: Melt the Melting Chocolate Wafers in a small, deep bowl following the package instructions (usually microwave or double boiler method). Stir until completely smooth.
2. Prep Sprinkles: Pour the Small Sprinkles into a shallow dish or plate.
3. Dip and Coat: Dip one Pretzel Rod into the melted chocolate, covering about two-thirds of the length. Gently tap off the excess chocolate.
4. Roll: Immediately roll the chocolate-covered portion of the pretzel rod in the Small Sprinkles, ensuring the sprinkles adhere evenly and densely.
5. Set: Place the finished pretzel rods on a sheet of parchment paper and allow the chocolate to cool and harden completely (this may take 30 minutes at room temperature or 10 minutes in the refrigerator).

Ingredients: Sugar, Dextrin, Water, Tapioca Starch, Contains Less than 2% of Blue 1, Confectioner's Glaze, Red 3, Red 40, Yellow 5, Yellow 5 Lake