The purpose of this study is to confirm the antioxidant capacity of cacao bean husk and its potential as a material for food-up cycling food development, and to investigate the quality and sensory characteristics of the spread with cacao bean husk powder and provide basic data for food upcycling product development. Cacao bean husk was powdered and added with Con (0 g), S1 (4 g), S2 (8 g), S3 (12 g), and S4 (16 g) to prepare the spread. Quality characteristics and sensory tests such as moisture, viscosity, chromaticity, pH, and sugar content of the spread according to the amount of cacao bean husk powder added and total polyphenol content DPPH radical scavenging ability was measured to verify the antioxidant effect. Moisture, viscosity, chromaticity, pH, etc. of the spread showed significant differences as the amount of cacao bean husk powder added increased, but sugar content did not show a significant difference. The total polyphenol of the cacao bean husk powder was 381.20 mg GAE/g and the DPPH activity was 85.21%, and in the case of the spread with cacao bean husk powder added, the total polyphenol and DPPH activity were significantly increased in proportion to the sample amount. As a result of sensory testing, S4 with 16g of cacao husk powder added showed the highest preference in color, taste, and viscosity, and S3 with 12 g of cacao husk powder added showed high preference for sweetness, softness, spreadability, and preference. As a result of the analysis of this experiment, the results of total polyphenol 58.72 mg GAE/g and DPPH erasure ability of S3 (12 g), which obtained the highest score in the overall preference of the spread's sensory evaluation, were found to be S3 (12 g), indicating that the optimal condition for the spread that can satisfy consumer preferences while having antioxidant properties was S3 (12 g). As a result, it was confirmed that adding cacao bean husk to the spread will increase antioxidant functions such as total polyphenol and DPPH and meet the preference of consumers who care about the environment and health. In addition, it is expected that the addition of cacao bean husk, which is discarded and discarded, will have high value of use of various products as food upcycling materials.