Combine sugar, water, salt and chili powder in a heavy bottom saucepan
Stir over medium heat until sugar changes from opaque to somewhat translucent. Candy thermometer should read approximately 250° or soft-hard ball sugar phase
Add pecans to coat with glaze
Transfer to cookie sheets with parchment paper and separate as many as possible
Bake for 7 minutes. This allows the glaze to melt more so it is easier to separate
Separate the pecans so that do not touch each other
Bake for an additional 6 minutes or when pecans start to toast
Remove from oven, place entire parchment sheet with pecans onto a cold surface to cool
Add the finely chopped rosemary
Cool completely
Separate the pecans and store in an airtight container.