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Preheat your oven to 325°F and line a baking sheet with parchment paper.
Whisk the brown sugar, water, fresh rosemary, dried rosemary, and salt together really well for about 1 minute.
Add the pecans, stir to coat, and let them sit in the mixture for 10 minutes.
Spread everything onto the parchment in a single layer and bake for about 23 minutes, moving the pecans around with about 10 minutes left.
Keep an eye on them toward the end since every oven is different.
Let them cool completely before breaking them apart.