Brown Ale/using nuts help

Posted this in general techniques last night with no results, was hoping it was just in the wrong place... Maybe the fine people in Recipes can help me

I was hoping for some help here before brew day on Feb. 3rd

So I have this basic Brown Ale recipe I developed based on an extract recipe I made before and some info I found on here.

I want to add a 1/2 cup blend of powdered Hazelnuts and Walnuts either in the mash or the last 15 minutes of the boil or in secondary or whatever seems to be the best idea. I have heard that nuts can be detrimental to head retention as they are mostly fat and protein. Is there any way to safely incorporate them so I can get the flavor of the nuts without having extremeissues in the final product? Here's the recipe.

Recipe: Hazelnut/Walnut Brown Ale TYPE: All Grain

Recipe Specifications
--------------------------
Boil Size: 5.70 gal
Post Boil Volume: 5.20 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.048 SG
Estimated Color: 25.2 SRM
Estimated IBU: 28.4 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 72.0 %
Boil Time: 60 Minutes

Ingredients: ------------Amt Name
6 lbs 12.0 oz Pale Malt (2 Row) US (2.0 SRM)
12.0 oz Caramel/Crystal Malt -120L (120.0 SRM)
12.0 oz Victory Malt (25.0 SRM)
8.0 oz Amber Malt (22.0 SRM)
8.0 oz Chocolate Malt (350.0 SRM)
4.0 oz Oats, Flaked (1.0 SRM)
1.00 oz Cluster [7.00%] - Boil 60.0 min
1.00 oz Bramling Cross[6.00%] - Aroma Steep
1.00 tsp Irish Moss (Boil 15.0 mins)
1.0 pkg Whitbread Ale(Wyeast Labs #1099)

Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 9 lbs 8.0 oz

Any info you brilliant HBT folks have will be most appreciated.

Cheers

There are ways to get nut flavor without using nuts. There are a number of malts that will help and toasting helps.