Ingredients

• 1 tablespoon butter
• 1 cup walnuts, chopped very fine
• 1 1/4 cups finely crushed shredded wheat cereal
• 1/4 teaspoon salt
• 2 tablespoons butter
• 2 cups walnuts
• 1/2 cup honey
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 2 cups shredded wheat cereal
• 1/3 cup honey

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Instructions

1. For the coating: Melt the butter in a skillet over medium heat, then add the walnuts, shredded wheat and salt and toast until the walnuts are fragrant and the wheat has started to brown, about 3 minutes. Spread out on a plate and refrigerate to cool completely.
2. For the filling: Melt the butter in a skillet over medium heat, then add the walnuts and toast until fragrant, 5 minutes. Place in a food processor with the honey, cinnamon and salt and puree until a smooth nut butter forms, scraping down the sides as necessary.
3. In a large bowl, crush the shredded wheat cereal with your hands, then add the walnut butter. Stir until combined, then roll into 24 small balls.
4. For the dipping: Microwave the honey until thin, 1 minute. Put a filling ball on the end of a toothpick or skewer, then dip into the honey and roll in the coating, making sure to cover completely. Place each truffle in a mini cupcake liner, and package in a decorative tin.