Boil whole wheat until kernels are plump, tender and begin to split. Drain and rinse wheat. Remove excess water by rolling wheat on a cloth or paper towel.
In a heavy kettle, heat vegetable oil to 360’. Put enough wheat in a wire basket or strainer so that the oil will cover it. Deep fry in hot oil for about 1 ½ minutes, or until popping ceases. Drain on absorbent paper.
Season as desired. Salt, seasoned salt, garlic salt, barbeque salt, onion salt, celery salt.
Or cinnamon and sugar.
Great as a salad topping.
