Place the oven rack in the centre of the oven and pre-heat oven to 175C/350F. Line a large, rimmed baking tray with greaseproof paper and set aside.
Combine rosemary, cinnamon, cardamom, allspice, cloves, cayenne, salt, and black pepper in a small bowl. Stir to combine and set aside.
Add the vegan spread to a small skillet set over medium heat. When it’s mostly melted, add the honea and maple syrup and stir to combine. Heat for 1-2 minutes or until heated through. Remove from heat and set aside.
Place the pecans in a large bowl and pour the melted vegan spread mixture on top. Add the spice mixture and stir until the pecans are completely coated in both.
Remove from the 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.
Serving Size cups