Combine the sugar and water in medium nonstick sauté pan over medium heat. Cook stiring constantly until the sugar has completely dissolved, about 1 to 1 1/2 minutes. Add the pecans and continue stirring until the sugar turns caramel brown and the texture is thick and creamy, about 5 to 7 minutes. Do not over-cook the nuts, or the sugar will brown.

Immediately remove the candied nuts from the pan and spread on a parchment-lined baking pan to cool.

In a small mixing bowl, whisk together the tangerine juice, lime juice, vinegar, honey, oil and cayenne pepper. Season with salt to taste and set aside until needed.

Combine the jicama, strawberries, spinach and onion in a medium mixing bowl. Toss with the dressing to thoroughly coat; season with salt to taste. Refrigerate for at least 30 minutes.

Divide the salad into small bowls and top with the candied pecans.