Method for preparing sugar coated, puffed snacks upon microwave heating

A process for preparing a sugary coated snack product by microwave heating, comprising the steps of:

• A. forming a gelatinized starch-containing dough having a moisture content of about 12% to 25% by weight;
• B. shaping the dough into a plurality of discrete pieces;
• C. partially drying said pieces at a temperature of about 70.degree. F. to 200.degree. F. and at a relative humidity of at least 35% for a period of time sufficient to reduce the moisture content of the pieces to between about 5% to 15%;
• D. dispersing the partially dried pieces throughout a puffing medium consisting essentially of, from about 40% to 95% by weight of the puffing medium, a nutritive carbohydrate sweetening agent and from about 5% to 10% by weight moisture, wherein the puffing medium is substantially free of protein sources and wherein the weight ratio of puffing medium to the pieces is about 0.1:1 to 4:1, to form a puffing medium/piece matrix;
• thereafter
• E. microwave heating the matrix for about 1-4 minutes to form a plurality of puffed pieces enrobed in a sugar coating;
• and,
• F. cooling to room temperature to harden the sugar coating on the puffed pieces.