Sugar panning

[1]: 251  Popular products that employ this process in their manufacture include dragées, gobstoppers, konpeitō and jelly beans.

The process was initially invented in 17th-century France to make jordan almonds.

When the pan is rotated, the syrup is evenly distributed over the centers, drying as a layer.

Soft panned layers can be quite thick and do not preserve the shape of the center very well.

Nuts should be dried and sealed, such as with gum arabic and flour, to prevent oils from escaping and discoloring the candy shell.