Place the pecans in a dry frying pan (no oil or water needed) in a single layer.
Turn the heat to medium-low and toast the pecans until fragrant and golden brown, stirring frequently, about 5 minutes.
Immediately transfer the toasted pecans to a plate, arranging them in a single layer. If you leave them in the hot pan, they will continue to cook and may scorch.
Microwave Method:
Spread pecan halves in a single layer on a microwave-safe plate.
Microwave on full power (100%) for 1 minute, stir, and then continue to microwave in 30 second intervals, stirring each time, until pecans are fragrant and golden brown. The microwave tends to heat unevenly so it’s important to watch them closely and stir them frequently.
Transfer to pecans to another plate to cool, arranged in a single layer.
Oven Method (or Toaster Oven):
Preheat oven to 350ºF.
Spread pecans in a single layer on a rimmed baking sheet, lined with parchment paper or foil, if desired.
Bake for 7 to 10 minutes, stirring at least once halfway through, or until golden brown. The pecans along the edges of pan will brown more quickly than in the center of the pan, so it’s important to move them around.
Transfer the pecans to a plate to cool, arranging them in a single layer.
Video
Notes
Pecan halves toast more evenly than chopped pecans. If your recipe calls for chopped pecans, toast the halves first, then chop the pecans once they are cool enough to handle.
If you prefer, toast more than 1 cup of pecans. The oven method works best for larger batches.
Store both raw and toasted pecans in either the refrigerator or freezer to keep them from becoming rancid.
All 3 methods can be used to toast other types of nuts and seeds, too. Adjust cooking times according to the size of the nut or seed.