This method is how we make a Jordan almond. The roasted almond is tumbled through a colored sugar water syrup mist. That is the same way we make Boston Beans and rainbow peanuts. After the snack is coated, the batch is transferred to a finishing drum. This is shaped a bit differently.
Drums come in apple and pear shapes.
The finishing drum is more like a pear and it gives the final product a harder and shinier coating. A special mixtures is sprayed on the batch as it tumbles to give this finished appearance. An example of this is the French burnt peanut. It has a bunch of raised areas on the final surface, and this is done in the finishing drum by adding a dextromaltose spray that causes the finish coat to get bumpy. The other common use of the drum is in coating chocolates.