For the candied peanuts:  Combine the sugar and water in a sauté pan over medium heat. Cook, stirring continuously, until the sugar has completely dissolved. Add the peanuts and continue stirring until the sugar turns golden brown, about 8 to 10 minutes* ( be careful not to over-cook the nuts, or the sugar will burn)*.

Immediately remove the candied nuts from the pan, and spread out on parchment paper or silicone-lined baking mat to cool. When cool, gently break up the clusters.

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

Cut the jicama and apple into 1/8" wide julienne strips. (Can use a mandolin to slice and then cut into thin julienne strips -- my mandolin has a julienne setting).

Combine the jicama, apple, onion, oranges (or tangerines) and cilantro in a mixing bowl. Toss with the dressing to thoroughly coat.  (toss several times before serving.  Refrigerate at least 30 minutes. Top with candied peanuts before serving.

*When I did my candied peanuts, the sugar turned crystallized pretty early. If you lower the temperature and keep stirring the sugar will melt again and coat the peanuts. I like doing it this way because it won't have a really gritty/sugary texture. Just make sure to remove them from the pan before they scorch.

Also when using the mandolin on the apple with the julienne setting, it worked fine but I found doing the jicama a little harder with that setting so I cut it into thin slices using the mandolin and then hand cut the julienne pieces using a knife.