2 lbs. seedless red grapes
2 lbs. seedless green grapes
8 oz sour cream
8 oz cream cheese, softened
1/2 cup sugar
1 tsp vanilla
1 cup brown sugar
1 cup pecans
1/2 cup butter
Mix sour cream, cream cheese, sugar, and vanilla. Pour over grapes and toss. Refrigerate. Place butter on a sheet pan and melt in the oven. Mix pecans with butter on the pan. Toast for 10-15 minutes at 325. Sprinkle the brown sugar over the pecans and place back in the oven until brown sugar softens. Cool the pecan mixture on wire rack (about 30 minutes). Place pecan mixture in ziploc bag and beat into small pieces. Sprinkle over the grape mixture and refrigerate overnight.
No comments:
Post a Comment