Brenda, yes...

The cheese puff itself tastes very much like a heavilly-cheesed bread stick, of sort. I think you could easily stuff them with nuts and you could use a variety of nuts...walnuts, pecans, cashew, etc. Even Spanish Peanuts might be fun. I would probably make them with a variety of nuts... some with walnuts, some with cashews, etc.

In using nuts, your finished puffs may not be as round as when using the olives. To that I say "so?????" There is no rule these must be exact round balls.

Some tips: I used a melon-ball scooper (large end) heaped to scoop out my portions so they were somewhat the same size. I found as I worked the puff dough the warmer the dough the easier it was to work. (kind of like working with silly putty -- the warmer the easier)

Be aware if there are cracks in your unbaked puffs, there will be cracks in your baked puffs. I had kind of thought they would "fill in" as they baked, but they did not. With or without cracks, they are a treat. They will go fast!