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Preheat oven to 300°F. Line a large rimmed baking sheet with parchment paper.
Melt butter in a small saucepan over medium. Cook, stirring occasionally, until butter starts to foam and turns brown, 4 to 5 minutes. Remove from heat, and stir in brown sugar and rosemary.
Place pecans on prepared baking sheet; pour browned butter mixture over pecans, and toss until fully coated. Bake in preheated oven until pecans are toasted, 20 to 25 minutes, stirring halfway through baking time. Remove from oven; garnish with flaky sea salt. Let cool at room temperature, about 20 minutes.