Pecans
Hickory nuts
Pistachios
Walnuts
Peanuts
what else?
Sunflower seeds. (Okay not a nut, but allee-samee.)
FWIW, I’ve eaten them since I was a kid and never liked or mastered the “pop a handful in your mouth” technique. I crack them individually with my front teeth.
ETA: Pumpkin seeds, too, but if they are commercial, they are too under-roasted for my taste, and when I make them, all nicely browned, they are so messy and splintery that they’re not in the “fun” category. Yummy, though.
When I was in grade school we had seven pecan trees in our yard and my brother and I and maybe some friends could spend hours cracking and eating the nuts. We’d have wars between our “champion cracker” after a few hours and as often as not the “best cracker” pecan would be rotten!
Nowadays the only thing to rival pecans are the store-bought pistachios I get at Walgreens. These especially
There are some nuts I have never even seen in their shells: cashews mainly.
That’s because it’s not a nut; it’s the seed of a small apple-like fruit.
WIBD
Filberts
What’s the difference between filberts and hazelnuts? I can’t recall shelling either, but I’ve eaten plenty of them. Usually in a mixed nuts assemblage.
Peanuts aren’t nuts either but who cares?
Walnuts are the Cadillac of crackable nuts. Nice big pieces of meat, but you can still crack them with your hands. Peanuts are the convenient nut, just a little squeeze with the fingers opens them up.
More importantly, the shell is toxic.
The biggest surprise I ever had in the nut-shelling-and-eating department was when my dad introduced me to Scalybarks on a trip we took together when I was already grown. We picked a hatful of them in Kentucky and I spent hours cracking and eating that hatful. They’re like pecans in flavor but way harder to get at. Hammer or nutcracker needed as best I could tell.
For me the game when cracking walnuts is seeing if I can crack it open but leave the meat in one piece.
Same with pecans. It takes skill and luck.
The only difference is what my Mother told me they were called, I believe. 
That seems to be the case if What’s in a name? Hazelnut vs. Filbert vs. Cobnut can be quoted as an authority.
ETA: That’s the first I ever heard of a cobnut!
Filberts and hazelnuts are from two different species of Corylus. Filberts are more elongated than hazelnuts. Hazelnuts are my favorite nut to crack - thin shells, no interior partitions to have to navigate the nutmeat through as with walnuts and pecans.
To me, Brazil nuts are toughest to crack. Additionally, though they have no interior partitions, the meat really clings to those smooth interior walls.
Does ANYONE like brazil nuts? Or ahem recall their horrid common name, a few decades back?
ETA: Parallel ninja’ing, there.
My Great Grandfather built one of theseand let the patent expire. They work well for Brazil nuts.
Very cool. I remember a similar device from childhood days. My uncle had one.
Asked above twice (that I saw)
My answer: no. I pick them out of mixed nuts and set them aside. Too greasy and flavorless for me.
What do macadamias look like in the wild? I like their flavor in cookies but they’re a lot like Brazils to me: oily.
I love Brazil nuts, but Macadamias are my favorite. Neither one is fun to crack.
Most fun to crack, I guess pecans or almonds. Black walnuts are nice if you’re angry at someone and want to smash something with a hammer.
My mom got me a 24 oz. bag of pistachios for Father’s Day without the shells.
At first I was excited. “Cool, no more opening shells!” But then after eating a few handfuls, something just didn’t feel “right” about it. It was then I realized pistachios should be savored, and not gulped down by the handful.