I made a honey acorn amber ale in 2015 that was fantastic with a slight nutty flavor. The trick is in the processing of the acorns to get rid of the bitter tannins. When I went back to to VA one year, i gathered around 20 lbs of white or red oak acorns out in the yard and shipped them back to CA via the USPS. I had put them in a paper grocery bag and sealed it up with tape, then into a shipping box. When I received them, they had started sprouting due to the moisture content they already had, plus the closed warm environment. Unwittingly, I had accidentally started the malting process on those things and it probably had a huge affect on the taste, because those things were awesome in the beer. I don't recall there being a lot of nutty flavor, but it did contribute something a little different than regular nuts that had more flavor to them.
It took FOREVER to clean them down to the internal nut, peeling the outer parts away, but once i did, i soaked them in a bucket of water for about a week, changing it a couple of times a day to leech out the tannins. You could definitely taste it in the water. Once it didn't taste all that bitter, i baked them at 350 for about 30 minutes to get some roast on them. That dried them out pretty well. The initial load of 20 lb. worth of acorns had been reduced to roughly 5 lbs of actual dried acorn nuts. Then i just used them like any other nut with about 3 lbs. of honey in the 5 gal. recipe.
5 lbs. Acorn Meal
7 lbs. Pale Malt
1 lb. Torrified Wheat
1 oz. Magnum (60 mins)
1 oz. Goldings East Kent (15 mins)
3 lbs. Honey (10 mins)
1 Whirlfloc tablet (10 mins)
1 oz. Goldings East Kent (1 min)
1 tsp. Yeast Nutrient (Primary 3 days)