I used Serious Eats’ recipe with a few modifications. Swapped the peanuts out for sesame seeds, and used powdered bouillon in place of salt.
I used Serious Eats’ recipe with a few modifications. Swapped the peanuts out for sesame seeds, and used powdered bouillon in place of salt.
Frying everything first, then pressure canning to get to 250 for several minutes puts it at what would be commercially safe and shelf stable. There’s guides from culinary university extensions online, but that’s the gist.