• Wash, and slice grapes in half to prevent choking. Add grapes to a large bowl and set aside.
  4 cups red grapes, 4 cups green grapes
• In a medium bowl, using a handmixer, blend the cream cheese, vanilla extract, white sugar, and yogurt until creamy and lump-free.
  8 ounces cream cheese, 1 teaspoon vanilla extract, 2 tablespoons granulated sugar, 6 ounces vanilla yogurt
• Add the creamy mixture to the sliced grapes, and combine; set aside.

Candied Pecans

• In a large nonstick skillet, over medium-high heat add the brown and water. Stir frequently until the mixture is rapidly bubbling
  4 tablespoons light brown sugar, 2 tablespoons water
• Add in the pecans and be sure they are all coated. Continue to stir for about 3 minutes making sure not to burn the caramel. Most of the liquid will be gone.
  1 cup pecan halves
• Immediately remove the pan from the heat and transfer the pecans to a parchment-lined baking sheet. Be sure they are in a single layer because they will harden and stick to one another if not.
• Sprinkle candied pecans on the grape salad before serving! Enjoy!