Amazingly delicious!!

1/4 cup (60 mL) Ontario Northern pecans, toasted
1 teaspoon (5 mL) canola oil
1 tablespoon (15 mL) shallots, minced
2 garlic cloves, minced
1/2 cup (125 mL) pure Ontario maple syrup
1/2 cup (125 mL) Forty Creek Whisky
1 cup (250 mL) beef broth
Ontario salt
1 tablespoon (15 mL) farm-fresh butter
toasted pecans for garnish

Chop pecans very fine in a food processor and set aside. Preheat a skillet and warm the oil over medium heat. Add shallots and garlic, and cook until the ingredients start to change colour, about 5 minutes. Pour in the maple syrup and whisky, increase temperature to high, and reduce by half, about 6 minutes. Add the broth, season with salt, and bring to a boil. Stir in butter to give the sauce a smooth finish. Remove from heat and serve over or under a char-grilled steak of your choice. Garnish with toasted pecan halves. Serves 2.