Directions 9 steps | 15 Minutes
Prepare the candied pecans. Line a cutting board with parchment paper. In a small nonstick skillet, add the granulated sugar in an even layer.
Turn the heat to medium-high and leave the skillet until most of the sugar has melted. Stir until the sugar is completely melted and lightly caramelized. Turn off the heat. Add the whole pecans a stir with a spatula until they’re evenly coated with the sugar mixture. The pecans will bunch up with the sticky sugar. (See notes 1.)
Transfer the candied pecans onto the prepared parchment paper. Quickly sprinkle on the salt while the sugar is still hot. Let the candied pecans cool. (See notes 2.)
While the pecans are cooling, prepare the grapes. Remove the grapes from the stems and rinse. Dry thoroughly.
In a mixing bowl, add the sugar and the cream cheese. Beat with an electric mixer or a whisk until smooth.
Add the sour cream and vanilla extract and mix until well combined.
Add the grapes and toss until well coated. Refrigerate until ready to serve.
Chop the cooled candied pecans into small pieces. If serving later, reserve the candied pecans and the shards of sugar that fall off when chopping the pecans in a small container at room temperature.
When ready to serve, transfer the grape salad into a serving bowl and sprinkle the candied pecans over the top. Enjoy cold.
- The sugar will get darker with the residual heat. Do not let the sugar get too dark.
- Caramelized sugar is extremely hot. Proceed with caution.