Grape Salad

Step 1

In a medium skillet, toast the pecans over medium heat, stirring frequently, until fragrant and a deep golden brown, 4 to 5 minutes. Transfer to a cutting board to cool slightly, about 5 minutes, then roughly chop. Set aside.

Step 2

In a stand mixer fitted with the paddle attachment or in a large bowl with a hand mixer, beat together the cream cheese, sour cream, vanilla, salt, and 2 tablespoons of the brown sugar until light and fluffy, about 2 minutes. Add the grapes and toss to coat.

Step 3

Transfer to a serving bowl and sprinkle with the remaining 1 tablespoon brown sugar and the toasted pecans.