Grape Salad with Toffee Almonds

1 8-oz. pkg. cream cheese, room temperature
1/2 cup sour cream
1/3 cup granulated sugar
2 teaspoons vanilla extract
Pinch of cinnamon
1 3-pound pkg.
Melissa’s Organic Red Muscato Grapes

½ cup chopped celery
2 T. grated carrot
1/2 cup toffee almonds (find recipe here), plus extra for garnish

In a large mixing bowl, beat together cream cheese, sour cream, sugar, vanilla, and cinnamon. Fold in grapes, celery, carrots, and almonds. Refrigerate at least one hour. Serve in one large, or eight individual serving dishes topped with a few toffee almonds.