Thinking Backwards

We have several different flavored nuts and seeds on the menu; some garnish salads while others garnish cheese plates. Although they are not hard to make I have had a hard time perfecting the process.

The process is similar for all the different varieties. A salt & sugar ratio is added then herbs and or spices, a little corn starch for binding and then water to make the flavors cling to the nuts & seeds. It is this last step that has been my downfall. If I add too much water all the flavor falls off but if I don't add enough then the sugar and salt won't dissolve for an even coating.

I recently realized that if I performed the process backwards and wet the nuts first then apply everything else I gain the control that I have been looking for. Yet again the answer is obvious but sometimes you have to look backwards to get there.