Process for making reduced fat nut spreads

A process for preparing a high protein, low fat nut spread using a sequential solid addition comprising the steps of:

• a) mixing from about 15% to about 50% non-protein solid ingredients with from about 50% to about 85% nut paste wherein the mixture is continuously recycled through a homogenizer and colloid mill to maintain the Casson plastic viscosity at less than 30 poise;
• b) mixing protein containing solids with the nut paste mixture prepared in step (a) wherein the mixture is continuously recycled through a homogenizer and colloid mill;
• c) when the solids have been added and the resultant nut paste has a bimodal particle size distribution such that at least 50% of the solids have a particle size of less than 18 microns and 90% of the solids have a particle size of less than 60 microns, and a Casson plastic viscosity of from about 8 to about 20 poise, cooling the paste to less than 50.degree. C. to provide a nut spread;
• and
• d) adding from about 5% to about 20% nut granules of full fat nuts or high fat chips to the cooled nut paste.