Combine seedless grapes with sour cream, and then sprinkle brown sugar and toasted nuts on top to make a creamy grape salad. Recipes for creamy grape salad are available on NYTimes.com and EatingWell.com.
The New York Times recipe calls for 2 pounds of seedless grapes, 2 cups of sour cream, 1 cup of brown sugar and 3/4 cup of toasted pecans. Thoroughly coat the grapes in the sour cream, and gently scrape the mixture into a baking dish. Scatter brown sugar on top, and place the dish on the lowest rack under the broiler. Broil for approximately five minutes, or until the sugar caramelizes and turns crispy. Chill the grape salad in the refrigerator. Garnish the salad with toasted pecans just before serving.
To prepare the creamy grape salad according to the EatingWell recipe, start by making candied walnuts. Lightly moisten 1/2 cup of chopped walnuts before coating them in 1 tablespoon of light brown sugar and a pinch of salt. Place the walnuts in a greased baking pan, and roast them at 400 degrees Fahrenheit for six minutes, or until the sugar melts and the walnuts are golden brown. Allow the walnuts to cool completely.
Blend 1/2 cup of sour cream, 4 ounces of cream cheese, 3 tablespoons of honey and 1 teaspoon of vanilla extract to form a smooth mixture. Pour this mixture into a bowl, and fold in 6 cups of seedless grapes. Crumble the walnuts, and sprinkle them on top of the salad just before serving.