Heat butter in a saucepan set over medium heat. Add pecans and cook, stirring constantly, until nuts are toasted, about 5 minutes. Add brown sugar, rosemary, Worcestershire, paprika, chili powder, salt, Tabasco, black pepper, and cinnamon and stir until pecans are evenly coated. Continue cooking pecans, stirring constantly, until fragrant, 1 to 2 minutes.

Cool pecans in a single layer on a parchment-lined baking sheet. Stir occasionally to break up sugar and spices.

Allow to cool completely prior to serving.