Excellent salad. Regarding carmelizing the pecans, I tried it both ways, with and without adding water to the sugar. If you add water, the sugar becomes dry and tasteless, but the pecans are separate and remain soft. If you carmelize the sugar first, meaning melting it over high heat until it becomes amber-colored, then add the pecans and immediately pour out onto waxed paper and separate the pecans, you get declicious, crunchy candies instead of dry, flakey mush.
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Excellent salad. Regarding carmelizing the pecans, I tried it both ways, with and without...