Combine brown sugar, butter, corn syrup, honey, orange juice and chipotle powder in nonstick 4-quart saucepan. Cook over medium-high heat, stirring occasionally, until mixture comes to a boil. Continue cooking 5-10 minutes until mixture reaches 265°F on candy thermometer. Remove from heat. Add nuts and rosemary; stir to coat.
Drop spoonfuls of nuts onto parchment paper. Cool completely.
Store in airtight container, using parchment paper between layers. To serve, place clusters into paper candy cups, if desired.