Well, I'm only a couple of years late on this thread, but here goes nothin.
If I'm feeling fancy I like to toast some pecans and throw them onto a salad. I haven't made that for ages, but let me see if I can remember how to do it.
I usually melt some butter in a cup. Just enough to evenly cover your pecans. They don't need to swim in the butter. Either pour it over your pecans, or pour your pecans into the cup with the butter. Doesn't matter which way, as long as you coat them. Then either spread them out single layer in a jelly roll pan, or cookie sheet (non-stick preferred). I believe cookie sheet would be best, but I have used both. Slip them into the oven for 8-10 minutes @ around 325 or 350. Keep an eye on them though. If you have a new sexy oven then you shouldn't have to worry about hot spots within the oven, but if you have an old maid of an oven like me that likes to burn things just for the hell of it, then make sure they don't burn.