A method of coating a confectionery core, the method comprising: forming the confectionery core from a suitable confectionery composition including an edible product comprising a sweet component, a savoury component, a salty component, a sour component, a bitter component, or a combination thereof; applying a first coating material to the confectionery core, the first coating material being in liquid form is a syrup; tackifying said first coating material on the confectionery core for a selected period of time to achieve a specific level of tackiness for said first coating material; and applying a second coating material to said first coating material on the confectionery core, said second coating material including a natural plant based particulate, wherein said specific level of tackiness correlates with a desired surface coverage percentage of said second coating material relative to a surface area of the confectionery core, wherein said first coating material adheres said second coating material to said confectionery core to produce a coated confectionery product, and wherein the method further comprises: applying a second layer of said first coating material to said coated confectionery product; tackifying said second layer of said first coating material on said coated confectionery product for a second selected period of time to achieve a second specific level of tackiness for said second layer of said first coating material; and applying a second layer of said second coating material to said second layer of said first coating material on said coated confectionery product, said second layer of said first coating material adheres said second layer of the second coating material to said coated confectionery product. forming the confectionery core from a suitable confectionery composition including an edible product comprising a sweet component, a savoury component, a salty component, a sour component, a bitter component, or a combination thereof; applying a first coating material to the confectionery core, the first coating material being in liquid form is a syrup; tackifying said first coating material on the confectionery core for a selected period of time to achieve a specific level of tackiness for said first coating material; and applying a second coating material to said first coating material on the confectionery core, said second coating material including a natural plant based particulate, wherein said specific level of tackiness correlates with a desired surface coverage percentage of said second coating material relative to a surface area of the confectionery core, wherein said first coating material adheres said second coating material to said confectionery core to produce a coated confectionery product, and wherein the method further comprises: applying a second layer of said first coating material to said coated confectionery product; tackifying said second layer of said first coating material on said coated confectionery product for a second selected period of time to achieve a second specific level of tackiness for said second layer of said first coating material; and applying a second layer of said second coating material to said second layer of said first coating material on said coated confectionery product, said second layer of said first coating material adheres said second layer of the second coating material to said coated confectionery product. applying a second layer of said first coating material to said coated confectionery product; tackifying said second layer of said first coating material on said coated confectionery product for a second selected period of time to achieve a second specific level of tackiness for said second layer of said first coating material; and applying a second layer of said second coating material to said second layer of said first coating material on said coated confectionery product, said second layer of said first coating material adheres said second layer of the second coating material to said coated confectionery product.