Candlenut

The kernel of this nut is waxy, hence its name. Candlenuts are ground to a paste and used for thickening pastes and sauces, lending body and richness. They can be substituted for their distant relative, the macadamia nut, which they resemble closely, though the candlenut is slightly larger. I tend to use a couple of blanched almonds instead as they fulfil a similar function – use whichever creamy nut is easy for you to source. If buying candlenuts in an Asian supermarket look for shiny, dust-free nuts. Like any nut they turn rancid with time, so use within 6 months, or 12 months if stored in the freezer. They are mildly toxic until heated so don’t take them up as a snack.