Greetings Beer Lover - what I normally do, is simply place them on a baking sheet in a 275° oven for about 30-45 minutes turning them about every 10-15 minutes. Could take an hour,or more.
Much of their "dunness" depends on how many are on the baking sheet soaking up heat and how crowded they are. You'll know they're done by removing one and setting it aside and letting it cool for a couple minutes. Then bite into it. It will have a very particular snap to the bite....kind of a "well roasted" snap; it won't be soft as they were before your roasted them.
NOTE: Peacons will turn from DONE to BURNED in a heartbeat. So watch them carefully!
And if you want a nice snack to go with your pecan brew, toast a second batch. However, before toasting, sauté in some butter for a few minutes in a pan. Then roast. Add a little salt before roasting. The butter will add a nice richness without being obvious. Extremely tasty treat!