1/2 lb. unsalted butter
2 c. chopped walnuts or almonds
2 1/2 T. sugar
Butter each sheet till 1/2 gone then add nuts and cover with rest of the sheets.
Cut diagonally and trim edges around the side of the pan (or tuck under and push down in around the edge).
1 1/2 c. honey
1/2 c. water
1 T. lemon
3 whole cloves
Dissolve honey in water and heat on medium to 230 degrees on a candy thermometer. Cool.
Bake baklava for 25 minutes at 350, then raise heat to 450 for 7- 15 minutes (depends on your oven). Remove and pour cold syrup over lines cut into the baklava, not on top. Let sit for at least 30 minutes before cutting (good luck!). Store at room temperature.