Cook broccoli in boiling salted water for four minutes (if using fresh broccoli, it needs a bit more time to be crisp tender, but not much). Drain and rinse with cold water.

Mix remaining ingredients, except pecans, together in a small bowl.

Pour sauce over warm broccoli and stir together gently until evenly coated. Garnish with pecans. Serve warm or room temp. This serves approx. 6 as a side dish.

Alternately, pour a bit of sauce to coat the bottom of mini serving spoons. Lay the broccoli florets (you can cut them smaller) on top of sauce and garnish with pecans. Amount of servings depends on size of spoon. Estimated at 15–20.