- Acorn butter
- Almond butter
- Cashew butter
- Hazelnut butter
- Macadamia nut butter
- Peanut butter
- Pecan butter
- Pistachio butter
- Walnut butter
The almond, cashew, macadamia, peanut, pecan, pistachio and walnut are not true nuts in a botanical sense. However, because they are considered nuts in a culinary sense, their crushed spreads are called nut butters. Similar spreads can also be made from seeds not considered nuts in a culinary sense:
- Pumpkin seed butter
- Sesame seed butter (usually called tahini)
- Soybean butter – made from soynuts (roasted soybeans)
- Sunflower seed butter
- Hummus or chickpea spread
The grinding of nuts into a paste has a long history. Almond paste or marzipan was highly prized by the caliphs of Baghdad. "The Kitab al-Tabikh or Book of Recipes was a collection of recipes from the court of ninth-century Baghdad. The most esteemed sweet was lauziinaq, an almond paste much like marzipan." Hazelnut butter was mixed with chocolate to overcome shortages during the Napoleonic wars and WWII, which led to the invention of Gianduja (chocolate) (e.g. Nutella). 
The following table gives some approximate nutritional properties of some nut and seed butters. Many of these contain additional oils or other ingredients that may alter the nut butter's nutritional content.
|Peanut butter – natural||94||3.8||8||7||0.4|
|Peanut butter – reduced fat||95||4||6||N/A||0.4|
|Soy butter (sweetened)||85||4||5.5||50||N/A|
|Soy butter (unsweetened)||80||4||6.5||30||N/A|
|Soy-peanut butter (added sweetener)||50||2||1.2||40||N/A|
- Shurtleff, W.; Aoyagi, A.. 2012. "History of Soynuts and Soynut Butter... (1068–2012)." Lafayette, California: Soyinfo Center. 590 pp. (1,336 references, 114 photos and illustrations. Free online).
- Reed Mangels (November–December 2001). "Guide to Nuts and Nut Butters". Vegetarian Journal. Retrieved 2006-08-07.