Step 1

Preheat oven to 325°F. Line two rimmed baking sheets with parchment paper. Melt butter in a large saucepan over medium heat. Add sugar, honey, cinnamon, salt, black pepper, cayenne, chili powder, cloves, and ginger and stir to combine. Cook, without stirring, until sugar is dissolved and the mixture bubbles, 2 to 3 minutes. Remove from heat and stir in pecans.

Step 2

Spread pecans in a single layer on prepared baking sheets, dividing evenly. Bake until brown and toasted, 15 to 16 minutes. Cool in pans on a wire rack. Serve garnished with rosemary. Pecans can be made up to 5 days in advance.