To study the application of palm stearin and walnut oil blends in the base oil of soft spreads, the compatibility and crystalline properties of blends were determined. The results show that the SFC curves of blends changed in accordance with the characteristics of best SFC curve of soft spread when the content of walnut oil reached 20%, indicating the blends are suitable for soft spread base oil. At different temperatures, there were different compatibility between walnut oil and palm stearin. And the compatibility gradually became better with the increase of temperature. When the temperature was higher than 33.3 ℃, walnut oil and palm stearin can be completely compatible at all ratios. The yield value of palm stearin was much higher than the optimal yield value of soft spread, which means poor spread ability. The yield value of blends deceased upon addition of walnut oil. When the content of walnut oil was higher than 30%, the yield values of blends were in the range of soft spreads. Rheological temperature scanning results show that a strong crystal network existed in PST and the blends when the processing temperature was lower than 30 ℃, and can maintain a stable form during transportation and storage; it can also quickly melt near body temperature to give a similar taste to soft spread. The crystals in the blends are mainly β′ form. The results laid the foundation for the application of blends of palm stearin and walnut oil in soft spread.