Burnt Grapes

• FOR THE CRUMBS:
• 1/4 cups Butter
• 1/2 cups Brown Sugar
• 3/4 cups Chopped Pecans
• FOR THE GRAPES:
• 8 cups Grapes, A Combination Of Red And Green
• FOR THE DRESSING:
• 4 ounces, weight Cream Cheese, Softened
• 1/3 cups Sugar
• 1/2 cups Sour Cream
• 1 teaspoon Vanilla Flavoring

1. For the crumbs, preheat oven to 300u0b0F. Stir together the butter, brown sugar, and pecans in a pie plate. Toast in the oven, stirring often, for about 20 minutes. Remove and cool completely.
2. Wash and prepare the grapes in a large mixing bowl; refrigerate.
3. For the dressing, beat together the cream cheese and sugar until very smooth. Beat in the sour cream and vanilla.
4. Add dressing to the grapes and toss lightly together. Transfer to a serving bowl. Sprinkle with crumbs.
5. Note: The 3 elements of this salad can be prepared and refrigerated up to 3 days ahead, then mix just before serving.

ubc, brown sugar, pecans, grapes, dressing, weight cream cheese, sugar, sour cream, vanilla flavoring

Taken from tastykitchen.com/recipes/salads/burnt-grapes/ (may not work)