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Sesame Brittle

Hard sesame brittle bars like the ones the "candy man" in shul used to have.

2 cups sesame seeds
1 cup sugar
1 cup light corn syrup
1/3 cup water
2 tablespoons margarine
1 teaspoon baking soda

Preheat the oven to 350 degrees F.
Place the sesame sees on a large cookie sheet or jelly roll pan and toast them in the oven for 15 minutes.
Place the seeds in a 3 quart pan. Add the sugar, corn syrup, 1/3 cup water and margarine to the sesame seeds.
Bring to a boil over medium heat, stirring constantly.
Once it's come to the boil, continue to cook without stirring until the temperature reaches 270 degrees F on a candy thermometer or until a small amount of the mixture forms a ball when dropped into very cold water. (I don't have a candy thermometer, so I use the ball test.) This can take 15 to 20 minutes or more. The ball should be "plastic " in texture but should hold the ball shape.
Grease a jelly roll pan.
Stir the baking soda into the sesame seed mixture and pour into the jelly roll pan.
Spread the mixture with a metal spatula so it is 1/4 inch thick.
Cool completely and then break into pieces.
Don't forget to brush your teeth well after munching on these.

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