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In a small pan on medium-low heat, toast pecans until they're lightly browned and fragrant.
In a small bowl, combine cream cheese, onion, and garlic.
Spoon onto a serving platter into a 6 or 7 inch round disc
In a saucepan, combine butter, brown sugar, Worcestershire sauce, and mustard. (I used this mustard.)
Cook on medium-low heat for 4 to 5 minutes or until sugar is dissolved.
Remove from heat and stir in pecans.
Cool slightly before spooning over cream cheese mixture.
Serve warm or at room temperature with your favorite crackers