Popcorn and Peanut Truffles

 

From the April/May 2016 issue of Eat Drink Mississippi

Yield: about 30 pieces 

 

6 cups popped popcorn 

1 cup roasted and salted peanuts 

1 package (12 ounces) semisweet chocolate chips

1/2 cup honey

In large bowl, stir popcorn and peanuts together; set aside. 

 

In a microwave-safe bowl, heat chocolate chips for 10 seconds. Stir chips and repeat, stirring after each 10-second interval, until chips are melted. Warm honey in microwave 10 seconds and stir into chocolate until well-blended. 

 

Pour chocolate mixture over popcorn mixture and stir until popcorn is evenly coated. With small ice cream scoop, push popcorn mixture into scoops and release onto wax paper to form truffles. Refrigerate until firm. 

 

Note: Truffles can be stored in an airtight container for up to 5 days. 

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