Creamy Grape Salad Crunch (Printer-Friendly)
Juicy grapes in a creamy sauce, topped with nuts and toffee. Great for parties, potlucks, or a sweet snack.
# What You’ll Need to Cook:
→ Creamy Base
01 -
225 g full-fat cream cheese, softened
02 -
120 g sour cream
03 -
1 teaspoon pure vanilla extract
04 -
50 g light brown sugar, divided
→ Fruit
05 -
350 g seedless red grapes, washed and stems removed
06 -
350 g seedless green grapes, washed and stems removed
→ Crunchy Topping
07 -
40 g chopped pecans
08 -
40 g chopped walnuts
09 -
40 g Heath toffee bits
# Steps to Prepare:
01 -
In a mixing bowl, use a hand mixer or stand mixer to blend the softened cream cheese, sour cream, vanilla extract, and 30 grams of brown sugar until smooth and creamy.
02 -
Add both the red and green grapes to the bowl with the creamy sauce, and gently fold them in using a large spoon to ensure the grapes are thoroughly coated while maintaining their integrity.
03 -
In a small bowl, mix together the pecans, walnuts, Heath toffee bits, and the remaining 20 grams of brown sugar.
04 -
Sprinkle the nut and toffee topping evenly over the salad. Serve immediately, or cover and refrigerate until ready to serve for better flavor integration.
# Extra Cooking Tips:
01 -
Allow cream cheese to reach room temperature before mixing for a smooth, lump-free sauce.
02 -
For a lighter variation, substitute plain Greek yogurt for sour cream.
03 -
Store leftovers in an airtight container in the refrigerator for up to 7 days, stirring gently before serving.