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Creamy Grape Salad with Candied Walnuts

A sweet creamy summer grape salad using tri-colored Muscato Grapes!
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Ingredients
  

  • For Candied Walnuts:
  • 1/2 cup chopped walnuts
  • 2 teaspoons water
  • 1 tablespoon light brown sugar
  • Pinch of salt
  • For the Grape Salad:
  • 8 oz Sour Cream
  • 8 oz Cream Cheese softened to room temperature
  • 1/3 cup honey
  • 1 TBLS vanilla extract
  • 8 cups seedless Muscato grapes preferably red and green (about 2 1/2 pounds)

Instructions
 

  • To prepare walnuts:
  • Preheat oven to 400°F
  • Line a small baking pan with parchment paper or foil; coat with cooking spray and set aside.
  • In a small bowl, toss walnuts with water.
  • Sprinkle with brown sugar and salt and toss to coat.
  • Transfer to the prepared pan.
  • Bake at 400 until the sugar is melted and the nuts are barely starting to brown, 6 to 8 minutes.
  • Cool in the pan until the sugar hardens, about 6 minutes.
  • To prepare Grape Salad:
  • Combine sour cream, cream cheese, honey and vanilla in a food processor and puree until smooth and creamy.
  • Transfer to a large bowl and add grapes. Stir gently to combine.
  • Transfer to a serving dish.
  • Crumble the candied walnuts on top of the salad just before serving.
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