Brussels Sprouts with Pecans

I don't know where I found this recipe, but I copied it onto notepaper that says "An Irish Fact: If you're lucky enough to be Irish...you're lucky enough." I serve this to company at Thanksgiving, and even people who say they hate brussels sprouts love it and take seconds.

2 teaspoons butter
1 cup chopped onion
4 garlic cloves, thinly sliced
8 cups halved and thinly sliced brussels sprouts (about 1-1/2 pounds)
1/2 cup chicken broth
1-1/2 tablespoons sugar
1/2 teaspoon salt
8 teaspoons coarsely chopped toasted pecans

Melt butter over medium-high heat. Add onion and garlic; saute 4 minutes or until lightly browned. Stir in brussels sprounts; saute 2 minutes. Add broth and sugar; cook 5 minutes or until almost all liquid evaporates, stirring frequently. Stir in salt. Sprinkle with pecans before serving.