Beautiful on the table, refreshing side dish or light dessert, perfect for a brunch or wedding or baby shower. For years it has been a must-have tradition at our Thanksgiving dinner. May be served immediately, but best if refrigerated for a few hours or overnight.
- 1 cup chopped pecans
- ⅓ cup white sugar
- 1 (8 ounce) package cream cheese, softened
- 1 teaspoon vanilla extract
- 2 pounds red seedless grapes
- Step 1
Place pecans in a skillet over medium-low heat; cook and stir until pecans are toasted and fragrant, 3 to 5 minutes. Remove from heat and pour into a heatproof bowl; stir to prevent nuts from overcooking.
Beat sugar, cream cheese, and vanilla extract together with an electric mixer in a bowl until smooth. Fold in pecans and grapes. Stir gently until grapes are coated.
Per Serving: 306 calories; protein 4.1g; carbohydrates 31.2g; fat 20.2g; cholesterol 30.8mg; sodium 85.2mg.