First, using the top oven rack, place it in the center position.
Then, preheat the oven to 350°F.
Follow that up by lining a large, rimmed baking sheet with parchment paper or as I recommended a silicone baking mat.
Then set that aside.
Combine rosemary, cinnamon, cardamom, allspice, cloves, cayenne, salt, and black pepper in a small bowl.
Stir to combine and set aside.
Add butter to a small skillet set over medium heat.
Don't let the butter completely melt.
When the butter is mostly melted, add the honey and maple syrup and stir to combine.
Heat for 1-2 minutes or until heated through.
Remove from heat and set aside.
Now it's time to place pecans in a large bowl.
Then, follow that with the melted butter mixture being poured atop.
Add the spice mixture and stir until the pecans are completely coated in both.
It's now time to transfer the coated pecans to the prepared baking sheet.
Once they are on the sheet, you will spread them into a thin, single layer without overcrowding.
Remember in order to bake they ALL Need space and crowing is not going to help this.
Place the baking sheet in the preheated oven.
Set the timer to 30 minutes.
The nut mixture will bake for the full 30 minutes but at about the 15-minute marker, go ahead and open the oven.
Mix those nuts up well and again, make sure to leave them evenly spaced.
Continue baking for another 15 minutes to end at 30 minutes.
A Note** As you are stirring you are letting the oven temperatures flux, and therefore you may need to add additional 5 minutes onto the bake time in order that the oven recaptures its baking temperature.
Once the baking cycle is complete it's time to take the peppered cinnamon-spiced pecans out.
Remove from oven and cool for 5-10 minutes.
Sprinkle half the coarse sugar on top and stir to combine.
Repeat with the remaining sugar and cool completely.
Serve immediately or store in an airtight container for 2-3 weeks.
Do note if you serve immediately they will be HOT and you could get burned!
Enjoy! XO DANA ~