Adapted from The Perfect Scoop You can easily cut the recipe in half, although I don’t think you’ll have any trouble finishing off a whole batch. I’ve made this many times using raw almonds, but if you want to experiment with other nuts, I’d be interested in hearing how they turn out. I think round nuts work best so the sugar can tumble around and coat them, rather than get stuck in any pecan-like nooks and crannies.