These no-bake delights are easy enough for kids to help with, and come together so quickly that you can make enough to feed the entire neighborhood in no time at all. Put each truffle into a miniature cupcake liner and tuck into a candy box or an antique tin.
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.
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.
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.
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.