Summer Grape Salad

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.

Serves 20.

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