Grape Salad with Candied Pecans
Red and green grapes nestled in a sweet and tangy dressing, topped with crumbled Biscoff shortbread cookies and candied pecans.
Servings: 12 4-oz. servings
Calories: 223kcal
Ingredients
- 1-2 pounds red and green grapes , rinsed
- 1 cup marshmallow creme
- 1 cup sour cream
- 10-12 Biscoff cookies, finely crumbled
- 1½ cups raw pecan halves
- ¼ cup light brown sugar
- 1 tablespoon water
- ¼ teaspoon kosher salt
Instructions
- In a medium saucepan on low heat, combine brown sugar, water and salt; cook 1-2 minutes, then add pecan halves and cook another 2 minutes; transfer to a parchment lined baking sheet in a single layer and allow to cool¼ cup light brown sugar, 1 tablespoon water, ¼ teaspoon kosher salt, 1½ cups raw pecan halves
- Remove grapes from vine, rinse and place in a large mixing bowl; place 10-12 Biscoff cookies in a food processor or zip baggie and crumble into a fine mixture; set aside1-2 pounds red and green grapes, 10-12 Biscoff cookies, finely crumbled
- In a separate medium mixing bowl, combine marshmallow creme and sour cream; add ¼ -½ cup of the marshmallow mixture to the grapes and toss gently; cover and refrigerate for 15-20 minutes1 cup marshmallow creme, 1 cup sour cream
- When ready to serve, use a slotted spoon and transfer to a dessert bowl, sprinkle with some of the ground Biscoff crumbs and garnish with candied pecans.
The amount of marshmallow mixture you use will vary according to the amount of grapes you have. You want the grapes lightly coated with the. mixture - not drowning in it. I've found it's best to use a little of the mixture on the grapes first, refrigerate, then, when ready to serve, add more marshmallow mixture if you want. It's a personal preference.
Notes
About the Biscoff cookies:
The brand is "Lotus" and you'll usually find these "biscuits" in the deli section of the grocery store. They have a sweet, warm flavor with a hint of cinnamon. If you can't find these, get graham crackers, crumble them and add a pinch of cinnamon.
About the candied pecans:
You can add the candied pecan halves to the dish as a garnish topping or, you can rough-chop the pecan halves and add them directly to the grape salad right before you serve it. If you add the pecans to the grape mixture before it rests in the refrigerator, the pecans don't stay quite as crisp because they soften a little in the marshmallow/sour cream mixture.
About the tangy dressing:
This is the same recipe I use for a fruit dip; start with equal parts of marshmallow creme and sour cream. If you want it sweeter, add more marshmallow, if you want it more tangy, add more sour cream. You
Nutrition
Serving: 1cup | Calories: 223kcal | Carbohydrates: 25g | Protein: 2g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 11mg | Sodium: 133mg | Potassium: 101mg | Fiber: 2g | Sugar: 15g | Vitamin A: 126IU | Vitamin C: 0.3mg | Calcium: 41mg | Iron: 1mg