One odd experience I had was in making the sugared pecans. While heating the sugar mixture over medium heat, it went from being a milky liquid back to sugar and I had to add more water. It never went to that amber color. Finally I gave up trying twice to get the amber clear consistency and just poured the milky semi-liquid mixture over the chopped pecans. It had an odd flavor too and was more grainy in texture. Did I heat the sugar too hot? I’ve never had anything like that happen. Any suggestions would be appreciated for the next time. It was an amazing salad though from the whole crew!