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1. Melt butter.
2. Mix together nuts, sugar and spices to make the filling.
3. Preheat the oven to 350 degrees.
4. Using a pastry brush, spread a layer of melted butter on the bottom of a 9 by 13 inch metal pan. Then put in pan one sheet of filo. Brush with butter. Repeat alternating filo and butter until a crust of 10 sheets have been made.
5. Then place a sheet of filo in the pan, brush with melted butter, and then lightly sprinkle one large spoonful of the nut mixture over the buttered filo. Repeat- filo, butter, and nuts until all nuts have been used.
6. Then, create a top crust by placing a sheet of filo in the pan, butter, and repeat filo and butter until no more than 10 sheets, or until all the butter and/or filo is used.
7. With a sharp knife, cut, without cutting through the bottom layer, in six 1 1/2 inch wide strips across the pan lengthwise. Then cut into pieces diagonally, again, without cutting through the bottom.
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8. Bake at 350 for 35 minutes.
9. Meanwhile, after placing the pastry in the over, mix together in a large kettle the syrup ingredients. Bring to a boil, then simmer until baklava is done, letting it simmer for the entire time. Be sure to watch so that it doesn't boil over. It's a mess to clean up.
10. After the pastry is done cooking, pour the hot syrup over the baklava. Put it back in the over for 5 minutes at 400 degrees.
11. Cut into pieces, cutting all the way through to the bottom after baklava has cooled about 15 minutes. Cool completely before serving. Tastes best the next day.
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