Brussel Sprouts with Marjoram and Pine Nuts

I got this recipe from my wonderful friend Chris, and I changed it a little bit, but it is a keeper. A great side for the Thanksgiving table.
* 1 1/2 tablespoons butter
* 1/4 cup pine nuts
* 1 1/2 pounds brussels sprouts, halved
* 1 cup broth
* 2 shallots, minced
* 1 tablespoon chopped fresh marjoram
* 1/4 cup half and half

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Preparation

Melt 1/2 tablespoon butter in heavy large skillet over medium heat. Add nuts and stir until golden, about 3 minutes. Transfer nuts to small bowl. Melt 1/2 tablespoon butter in same skillet over medium heat. Add sprouts; stir 1 minute. Add broth; cover and simmer until sprouts are almost tender, about 7 minutes. Uncover and simmer until broth evaporates, about 5 minutes. Using wooden spoon, push sprouts to sides of skillet. Melt 1/2 tablespoon butter in center of same skillet. Add shallots; sauté until tender, about 2 minutes. Stir in marjoram, then cream. Simmer until sprouts are coated with cream, stirring frequently, about 4 minutes. Season with salt and pepper. (Can be made 4 hours ahead. Cover and chill. Stir over medium heat to rewarm.)