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posted: 7/9/2013 6:00 AM

Summer Grape Salad

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2 pounds seedless green grapes

2 pounds seedless red grapes

8 ounces sour cream

8 ounces cream cheese, softened

cup sugar, divided

1 teaspoon vanilla extract

Caramel-flavored syrup, to taste

2 cups pecan halves

1 egg white

1 tablespoon cinnamon

Wash grapes, remove stems and pat dry; set aside.

In a large bowl, mix cream cheese, sour cream, cup sugar and vanilla until well combined. Stir in grapes and scoop into a 9-by-13-inch glass dish. Drizzle caramel over top of grape mixture to taste.

For the pecans: Heat oven to 300 degrees.

Spread pecans on a cookie sheet greased with cooking spray. Beat egg white, cup sugar and cinnamon and pour over pecan halves; toss to coat. Bake 15 minutes stirring two or three times. Let pecans cool slightly before chopping them finely.

Sprinkle pecans over grape mixture to taste.

Serves 20.

Cook's note: In place of the pecans, you can use store-bought praline pieces found in baking aisle.

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