It probably was me. I make my own nut butters all the time.
I use 1 cup of roasted nuts or seeds and just enough oil to make it spreadable (this varies from nut to nut). I usually use walnut oil, or a very light olive oil. I have a blade type coffee grinder that I use for mine, but you can also use a food processor or blender. My daugher has an old Chef Tony chopper that she got at a garage sale that is perfect for the job. You can scale this as needed.
If you make almond butter, it's best to remove as much of the skin as possible because it's bitter - I buy raw almonds, spray them with olive oil (the kind that comes in a can) roast them up and roll them in a clean kitchen towel to get most of the skins off. ( I roast at 350 degrees for 5- 10 minutes, stirring once or twice.)
You can use either raw or roasted cashews, and I usually pan toast sesame seeds if I am making tahini for my hummus or baba ganoush. A mix of cashews and macadamias makes a very rich butter.
I just want to live happily ever after-every now and then. Jimmy Buffett