Prepare the Grapes: – Wash the grapes and remove the stems. Cut the grapes in halves or leave them whole if you prefer. Set aside.

Make the Dressing: – In a large bowl, beat the softened cream cheese and sour cream together until smooth. Add granulated sugar and vanilla extract, and continue mixing until well-combined and creamy.

Combine the Grapes and Dressing: – Gently fold the grapes into the cream cheese mixture, stirring until the grapes are evenly coated.

Toast the Pecans: – In a small skillet over medium heat, toast the chopped pecans for 3-4 minutes, stirring occasionally, until they are lightly golden and fragrant. Remove from heat and set aside to cool.

Assemble the Salad: – Transfer the grape mixture to a serving dish and sprinkle the toasted pecans on top. Then, sprinkle the brown sugar evenly over the pecans and grapes.

Chill: – Refrigerate the salad for at least 2 hours before serving to allow the flavors to meld together.

Serve: – Garnish with additional pecans and brown sugar before serving, if desired. Serve chilled.