Roast walnuts and peanuts in a preheated oven at 145–150°C for 30–40 minutes.

Meanwhile, toast black sesame over low heat until it just starts to smoke. Transfer immediately to a clean bowl to prevent burning.

Let the walnuts and peanuts rest for 5 minutes to cool down slightly.

Grind the sesame first, then add the rest of the nuts.

If you need to add any sugar, add it at this stage.

If the machine overheats, pause for 1–2 minutes before continuing.

Blend everything into a smooth paste, then transfer to a sealed jar or airtight container.

Once cooled, refrigerate immediately. Enjoy within 1–2 months.