Popcorn and Peanut Truffles

Shelby J 2

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1 h 15 m servings 132 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 132 kcal
  • 7%
  • Fat:
  • 7.3 g
  • 11%
  • Carbs:
  • 17.5g
  • 6%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 51 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  1. Line a baking sheet with waxed paper.
  2. Mix popcorn and peanuts together in a large bowl.
  3. Melt chocolate chips in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, 1 to 3 minutes.
  4. Pour honey into a microwave-safe bowl and heat in microwave until warmed and pourable, about 10 seconds; stir into melted chocolate.
  5. Pour chocolate-honey mixture over popcorn mixture, stirring until evenly coated. Scoop chocolate-popcorn mixture using a small ice cream scoop, pressing mixture into scoop. Release mixture onto the prepared baking sheet. Refrigerate truffles until firm, about 1 hour.