The Pukui-Elbert Hawaiian dictionary defines ʻinamona as “n., Relish made of the cooked kernel of candlenut (kukui) mashed with salt (perhaps a contraction of ʻīnaʻi momona, sweet garnish).“
I read several recipes and how-to’s before coming up with my method. The process is tedious and no wonder that it is expensive to buy, if you can find it, and why Islanders revere it at luaus and pāʻina.
Fast forward from gathering the fruit that has fallen from the tree to the ground, tossing out bad ones in a float test, peeling off two layers of tough skin, and drying the nuts with their hard shells still on. This step takes days in a dehydrator; I used my closed conventional oven with only the oven light on.
When after many days the kukui nuts looked brittle, I cracked them open one at a time using small tongs to hold the nut and a hammer. Practice makes perfect. Ha!
Next is digging out the nut meat with a paring knife carefully so as not to injure. Tedious, but I wanted every last bit. The yield went into a large mixing bowl, and I chopped it all up with an ulu knife.
I roasted the ’inamona-to-be in a wide frying pan on top of the range on medium-low until golden. Stir constantly to avoid burning, while picking out any remaining pieces of hard shell.
Turn out into another container to cool. When cooled, add salt a little at a time to taste, then store in an airtight container and refrigerate. 
Voila, ʻinamona! There is a Hawaiian food condiment. Just an IMPORTANT WORD OF CAUTION: ʻInamona is a laxative, so eat it sparingly!
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