2 pounds seedless green grapes
2 pounds seedless red grapes
8 ounces sour cream
8 ounces cream cheese, softened
¾ 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, ½ 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, ¼ 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.
Cook's note: In place of the pecans, you can use store-bought praline pieces found in baking aisle.