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1
Preheat the oven to 350 degrees.
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2
While it heats, cut the leeks crosswise into 1/2 inch slices; set aside.
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3
Toast the hazelnuts: spread the nuts on a jelly roll pan and place them in the preheated oven for five to ten minutes; watch carefully to be sure they don't burn.
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4
when the nuts smell toasty and a cooled nut is crisp and crunchy, the nuts are properly toasted.
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5
Remove the papery skins by rubbing a few nuts at a time between your palms or in a rough dish towel.
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6
Chop the nuts into fine bits.
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7
In a large skillet, melt two T of the butter; add the nuts and saute for about 5 minutes, until the butter browns.
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8
do not overcook.
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9
With a slotted spoon, transfer the nuts to a samll bowl and set aside.
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10
Melt the remaining 2 T of butter in the skillet, add the leeks and salt, and saute for 10 minutes, until the leeks are limp and beginning to brown.
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11
(You may stop at this point and do the final step just before serving.
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12
).
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13
Stir in the chopped nuts and vermouth and cook over medium heat until most of the liquid is evaporated, 3 to 4 minutes.
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14
Add more salt if needed and serv right away.
