Used in Southeast Asian cookery, the tropical candlenut is hard and high in fat. The name comes from the fact that these nuts are also used in Indonesia and Malaysia to make candles. Whole or chopped roasted candlenuts are available in Indian and Asian markets. See also nuts.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.