Pecans

So there has been a lot of discussion on how and when to use pecans in a beer. So I understand the roasting them several times and sticking them on paper towels to get the oils out. Also know to use them in the mash with the grain and all. What I'm wondering is the skin on them. Heard to remove skins to a kid off flavors. This can be done with some nuts but would seem almost impossible with pecans. Any thoughts on this? Or better yet anyone with experience doing this?