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A process for preparing nut spreads having a sugar level of from about 15 to about 50% and especially flavored nut spreads having such relatively high levels of sugar. A substantially homogeneous blend is prepared from a fluid suspension consisting essentially of an intimate mixture of sugar, liquid

A process for preparing nut spreads having a sugar level of from about 15 to about 50% and especially flavored nut spreads having such relatively high levels of sugar. A substantially homogeneous blend is prepared from a fluid suspension consisting essentially of an intimate mixture of sugar, liquid oil and lecithin as a surfactant to improve the fluidity of the suspension, a nut solids-containing mixture and a flavorant that is preferably added to the fluid suspension. The resulting flavored nut spreads are more fluid and softer than products made without using the fluid suspension.

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1. A flavored nut spread having a spreadability value of from about 500 to about 1400 gram force and which comprises: a. a flavor enhancing amount of a flavorant; b. from about 20 to about 55% nut solids; c. from about 30 to about 60% total fat; d. from about 15 to about 50% sugar, wherein at

1. A flavored nut spread having a spreadability value of from about 500 to about 1400 gram force and which comprises: a. a flavor enhancing amount of a flavorant; b. from about 20 to about 55% nut solids; c. from about 30 to about 60% total fat; d. from about 15 to about 50% sugar, wherein at least about 15% of the sugar is selected from the group consisting of high fructose corn syrup, sucrose, and combinations thereof. 2. The spread of claim 1 which has a spreadability value of from about 700 to about 1200 gram force. 3. The spread of claim 1 which comprises from about 25 to about 40% nut solids and from about 35 to about 50% total fat. 4. The spread of claim 3 which comprises from about 20 to about 35%, sugar, wherein at least about 20% of the sugar is selected from the group consisting of high fructose corn syrup, sucrose, and combinations thereof. 5. The spread of claim 3 which further comprises: e. from about 0.25 to about 3% of a nut butter stabiliser; f. from about 0.01 to about 5% of an emulsifier. 6. The spread of claim 5 which comprises: e. from about 1 to about 2% of a nut butter stabiliser; f. from about 0.01 to about 1% of an emulsifier. 7. The spread of claim 1 wherein the flavorant is selected from the group consisting of apple flavors, grape flavors, cherry flavors, pineapple flavors, and peach flavors, berry flavors, citrus flavors, cinnamon, coffee, vanilla, chocolate, chocolate mint, amaretto, anisette, brandy, capuccino, chamomile, creme, creme de menthe, french vanilla, grand mariner, Irish creme, kahlua, peppermint stick, pistachio, and mixtures thereof. 8. A nut spread comprising: a. a flavor enhancing amount of a flavorant; b. from about 20 to about 55% nut solids; c. from about 30 to about 60% total fat; d. from about 15 to about 50% sugar wherein the nut spread is made by the process comprising forming a substantially homogeneous blend from: a. a fluid suspension, which consists essentially of: (1) an intimate mixture of sugar and an edible liquid oil wherein the ratio of sugar to oil is about 0.7:1 or greater; (2) an effective amount of an edible surfactant capable of imparting increased fluidity to the intimate mixture of oil and sugar; and (3) a flavor-enhancing amount of flavorant; and b. a nut solids-containing mixture, which comprises: (1) from about 20 to about 55% nut solids; (2) from about 30 to about 60% fat; (3) optionally sugar; wherein the ratio of fluid suspension to the nut solids-containing mixture is such that the resulting nut spread has a sugar level of from about 15 to about 50%.