Ingredients:

  • 2 lbs (900g) seedless green grapes, washed and halved
  • 2 lbs (900g) seedless red grapes, washed and halved
  • 8 oz (225g) cream cheese, softened
  • 1 cup (240ml) sour cream
  • 1/2 cup (100g) granulated sugar
  • 1 teaspoon (5ml) vanilla extract
  • 1 cup (100g) pecan halves
  • 2 tablespoons (30g) granulated sugar
  • 1 tablespoon (15ml) water
  • 1/4 teaspoon (1.25ml) ground cinnamon
  • Pinch of salt

Instructions:

  1. Candy the Pecans: Combine pecans, sugar, water, cinnamon, and salt in a saucepan. Cook over medium heat, stirring constantly, until the sugar melts and coats the pecans. Continue cooking until the pecans are caramelized and golden brown. Spread the pecans onto parchment paper to cool completely. Break into smaller pieces once cooled.
  2. Prepare the Grapes: Wash and halve both the green and red grapes. Place them in a large mixing bowl.
  3. Make the Creamy Dressing: In a separate bowl, whisk together the softened cream cheese, sour cream, sugar, and vanilla extract until smooth and creamy.
  4. Combine: Pour the creamy dressing over the grapes and gently fold to coat evenly.
  5. Chill: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
  6. Garnish: Just before serving, sprinkle the candied pecans over the grape salad.