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Preheat oven to 375F.
Place brie wheel into a small skillet and bake until warm and gooey, about 10 to 12 minutes.
While brie is in oven, make candied pecan topping. Melt butter in a pan over medium-low heat.
Add pecans, sugar and 3 tablespoons honey. Stir together.
Allow mixture to simmer over medium heat until sugar dissolves, thickens and pecans are evenly coated, 4 to 5 minutes.
Remove brie from oven and top with pecan mixture.
Top pecans with honeycomb pieces, a drizzle of remaining honey, rosemary pieces, and a sprinkle of sea salt flakes.
Serve with crostini, crackers, cured meats, olives, dried fruit, etc.