She started with plain almonds, and turned them into almond butter using a 14-cup food processor. You just process them until they're smooth and creamy.
If you're hoping to make a certain amount of almond butter, double that amount in actual almonds when you start.
Also, Cassandra recommends that you don't fill your food processor more than half full, otherwise, the almonds won't get smooth enough. (She overfilled and had to remove half of the mixture, smooth out what was left and then finish the rest separately.)
Cassandra said she likes the almond butter on a sandwich with jelly, on bananas, with apples and on toast. Our other coworker, Erin Lippitz, (of amazing cake fame) said she ate some with a spoon. It really is that good.
Photos by Cassandra Schowengerdt and used with permission.