Relative of macadamia nuts, candlenuts are commonly used in Southeast Asian and Polynesian cuisine. Due to their high fat content, they can be lit on fire and used as candles, giving them their name. In Hawaii, candlenuts are called kukui nuts, and are an ingredient in poke, a raw fish salad.
Candle nuts are slightly toxic and should never be eaten raw. Roasting the nuts neutralizes the toxins and enhances the flavor. Roasted candlenuts are cut into slivers or ground into a paste and used as seasoning or added to curries as a thickener.