Preheat oven to 350°F (177°C).
Unwrap and place brie into an ovenproof shallow dish slightly bigger than the cheese (see Chef’s Tips). With a sharp paring knife, score the top of the brie, making shallow cuts between ⅛ to ¼ inch deep, being careful to leave about ⅛ inch uncut around the edge.
Place pecan halves onto a baking sheet lined with parchment paper. Bake in the preheated oven for about 8 minutes or until lightly toasted. Stir halfway through the baking time. Remove from oven.
Increase oven temperature to 375°F (190°C).
Carefully transfer nuts to a cutting board to cool. Divide pecan halves into two equal piles. With a chef’s knife, roughly chop one pile of pecans. Set pecans aside.
In a small, heavy-bottomed saucepan, combine the Redpath® Dark Brown Sugar, water, salt, ground cinnamon, black pepper, and cayenne pepper. Place over medium heat, stirring to melt the sugar. Bring to a simmer. Reduce heat slightly and simmer gently until slightly reduced and syrupy; 3 to 5 minutes. Add in the chopped rosemary and vanilla extract, stirring to combine. Remove from heat and cover to allow flavours to infuse; 5 minutes.
Place the brie into the preheated oven and bake for 10 minutes until the middle is warm and gives slightly when pressed. Remove from oven.
Stir the pecans into the brown sugar mixture until pecans are evenly coated. Top the warmed brie with the brown sugar pecan mixture and place back into the oven to warm through and melt the cheese; about 7 minutes.
Remove from oven and, if desired, finely grate and/or sprinkle orange zest over the hot brie and garnish with fresh rosemary. Allow brie to cool slightly before serving.