Place the nuts in a large bowl. Add the oil, honey, sugar, cayenne, salt, and 1 ½ teaspoons rosemary and toss all ingredients with a spatula to combine. If the honey is very thick, you can microwave it for a few seconds to thin it out.
Spray a baking sheet with nonstick cooking spray or line the sheet with a non-stick baking mat. Spread the nuts on the sheet in a single layer and bake in the oven for 20-25 minutes, stirring once halfway through. Remove the nuts from the oven and immediately toss them with the remaining ½ teaspoon rosemary. Cool the nuts on a wire rack. As they cool, they will crisp up. Serve right away or store in an airtight container for one week.