ONIMA recipes
Mole-Maple Roasted Pecans
Pecan halves roasted with a light coating of ONIMA Mole and maple syrup, then cooled separately until the coating firms. A savoury-sweet snack for the drinks table.
- Yield
- Made with 200 g pecans
Original recipe
Ingredients
Pecans
- 200 g raw, unsalted pecan halves
- 30 g pure maple syrup, preferably dark/robust
- 20 g ONIMA Mole, stirred thoroughly before weighing
- ⅛ tsp fine salt
Step by step
-
Set up
Heat the oven to 150°C conventional / 140°C fan. Line the tray with baking parchment. Stir the Mole in its bottle or jar before measuring it.
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Mix the coating
In a bowl, stir together 30 g maple syrup, 20 g Mole and ⅛ tsp fine salt until evenly combined. Add the pecans and toss thoroughly so all halves have a light coating.
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Spread
Scrape onto the lined tray and arrange in a single layer, leaving gaps where possible. Separate any piles with the spatula.
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Roast
Roast for 15–25 minutes, stirring and separating the nuts after 8 minutes. From 15 minutes, check every 3–4 minutes. Remove when the nuts smell toasted and the coating is reduced and clinging, with no loose wet glaze. Avoid dark, scorched edges.
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Cool
Separate the nuts while still warm. Leave uncovered on the tray for at least 30 minutes, until completely cool. The coating firms as it cools. Transfer to a serving bowl only once cool.
The whole recipe, at a glance
Your cooking chart.
Read each branch from left to right. Colored blocks show what comes together; separate preparations meet when it’s time to combine or serve. Tap a block for the full method.
Heat the oven to 150°C conventional / 140°C fan. Line the tray and stir the Mole before measuring.
Swipe across. Ingredients stay in view.
| Ingredients | Preparation flow | |||
|---|---|---|---|---|
| 200 g raw, unsalted pecan halves | Mix the maple, Mole and salt; toss with the pecans. | Spread in one layer with space between the nuts. | Roast, stirring and checking until the glaze clings. | Separate while warm and cool completely. |
| 30 g pure maple syrup, preferably dark/robust | ||||
| 20 g ONIMA Mole, stirred thoroughly before weighing | ||||
| ⅛ tsp fine salt | ||||
Equipment and notes
A parchment-lined shallow metal tray with at least 30 × 40 cm of usable surface; a mixing bowl, scales and a silicone spatula or spoon.
Choose pecan halves rather than chopped nuts, roasted salted nuts or a mixed-nut blend. Use 100% maple syrup, not maple-flavoured pancake syrup. No extra oil, butter, cocoa or spices are required.
Keep the nuts in a single layer when scaling; use additional trays as needed. Let the coating firm fully before serving.