In large skillet cook bacon over medium heat 5 minutes, stirring frequently, until crisp. Stir in pecans and cook 1 minute, until toasted. With slotted spoon, remove bacon and pecans to paper toweling to drain. Drain off all but 1 tablespoon fat from skillet. Add Brussels sprouts and stir to coat with remaining bacon fat. Stir in apple juice.
Cover and bring to a boil over high heat. Reduce heat to low and simmer 8 to 10 minutes (for frozen) or 10 to 12 minutes (for fresh) until brussels sprouts are tender. Before serving, add bacon, pecans, salt and pepper.
