Melt 1 tablespoon butter in heavy large skillet over medium heat.

Add nuts and stir until golden, about 3 minutes. Transfer nuts to a small bowl.

Melt 1 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 side of skillet. Melt 1 tbsp 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. Mix in half of pine nuts.

Transfer to serving bowl; top with remaining pine nuts.