I would love to know how to make roasted/toasted almonds with a light powdered coating (i.e. Blue Diamond Vanilla Almonds or Emerald Cocoa Roasted Almonds). I have searched all over looking for a way to keep the coating on the nuts very smooth and "powdery" vs. thick and chunky. Any help you can give me would be appreciated as I have wasted many pounds of almonds trying to get this right! Thanks.