Abstract: The present invention is directed to a fat composition for nut filling characterized in that it contains an emulsifier(s) at the total amount of 1.0-10.0 wt. % in a fat comprising 35-60 wt. % of 1,3-distearo-2-olein (StOSt) and having a solid fat content of 70-85%/20 C., 50-75%/30.degree. C., 5-50%/35.degree. C. and 3% or less/40.degree. C., and a nut filling comprising 5-25 wt. % of the same. The use of the fat composition for nut filling of the present invention makes it possible to obtain a nut filling having high resistance to fat migration, giving a good sense of eating and exhibiting good melting properties in the mouth, although it contains a large amount of nut paste rich in low-melting fats.