Finally I made two photos of candlenuts as I promised a week ago or couple days ago.
Several Indonesian recipes are called for candlenuts (Aleurites molucanna) as one of ithe ingredients. It is used to be added to give the flavor as well as a thickener, such as Indonesian curries and sambals (Indonesian style chili paste). Candlenuts is an Indonesian waxy nut that looks similar to a large hazelnut. Shelled candlenuts (Aleurites molucanna) are commonly sold in Asian food markets. Although they superficially resemble shelled macadamia nuts, they should not be eaten raw because they contain a strong purgative. Apparently roasted seeds are eaten, but only in small quantities because of their laxative effect.
The seed of candlenut (Aleurites molucanna) contains about 50 percent oil. This is why it ignites and burns like a candle. The ancient Polynesians brought this tree to the Hawaiian Islands where it has become naturalized. The dried nuts were cracked open and the seeds were skewered onto the midrib of a coconut frond (or slender bamboo stem) and set on fire. The Polynesians used them for candles that burned for about 45 minutes. Hawaiians also extracted the oil for many other uses: to shine and waterproof wooden bowls, to mix with charcoal to make black canoe paint, to burn as torches, and to burn in stone lamps for light. In the Hawaiian Islands candlenuts are known as “kukui nuts” and are polished and made into shiny dark brown or black bracelets and leis. Hard-shelled kukui nuts take such a brilliant luster that they resemble polished gemstones.
If you can’t find candlenuts for purchase, it can be subtituted for raw brazil or macadamia nuts. Thanks to http://waynesword.palomar.edu/tungoil1.htm .