Adhesion problem in coconut coated almonds

Hello, I’m developing coconut-coated almonds.
ingr. - almonds- 5kg , brown sugar - 1 kg, liq glucose - 80g , water - 250g , guar gum- 3g, citric acid 5g , desiccated coconut powder- 1kg, salt 20g.

Procedure- 1)Prior roasting of almonds in an oven,140 c for 25 min.
2)Slurry - Brown sugar(900g) + Liq. glucose+ water mixed and boiled.
3)Guar gum + brown sugar(100g) added to the boiled slurry and then mixed.
4)Almonds are then coated with a slurry in a pan coater. ( the temp. diff.
between the two not more than 25F.
5) Desiccated coconut+ salt then sprinkled over it.
6) Final roasting - 140 c for 10 min

• taste, crunchiness is good but what should I do to make it more uniform in appearance
  
  

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