A round, creamy nut, about the size of a nutmeg, with an oily consistency, are used to add texture and a faint flavour to many Balinese dishes. They aare used in curries to thicken and add a rich nutty flavour. Candlenuts must be cooked before consuming to remove a slight toxicity contained in the raw nut.
Shave the nuts and lightly toast the slivers in a hot pan, and use as a garnish.
These little nuts are not well known outside of SE Asian Cuisines, but are well worth investigating further.
Substitute: Macadamia or raw Cashew nuts can be substituted.
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