• 1 cup sugar
• 1 cup honey
• 3/4 cup water
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon lemon zest
• 2 cinnamon sticks
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground cardamom
• 1/2 teaspoon rose water, optional
• 1 pound mixed nuts (pistachios, walnuts, pecans, almonds, etc.), finely chopped
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt (none if salted butter used)
• 1/4 cup brown sugar
• 2 sticks unsalted butter, melted
• 1 pound phyllo, thawed according to package instructions

Combine the sugar, honey, water, lemon juice, lemon zest, cinnamon sticks, cloves, cardamom and rose water (if using) in a medium saucepan. Cook over medium heat, stirring occasionally with a wooden spoon, until sugar has dissolved (15-20 minutes). Reduce heat to medium-low and cook until syrup is slightly thickened, about 10 minutes. Remove the cinnamon sticks and lemon zest and set syrup aside to cool. In a medium mixing bowl, combine the chopped nuts, cinnamon, salt and brown sugar; stir well. Using a pastry brush, lightly coat a 9×13-inch or 10×15-inch baking dish with melted butter. Position rack in center of oven and preheat oven to 350 F. Lay the phyllo sheets on a clean cutting board. Measure; if the sheets are approximately the same size as the baking dish you are using, proceed from here. If they are larger than your baking dish, use a sharp knife to cut approximately the same size as your baking dish. Cover sheets with plastic wrap and a lightly damp kitchen towel, as phyllo dries out very quickly if left uncovered. Uncover and recover without getting phyllo dough damp while you work. Place 2 sheets of phyllo in the bottom of buttered baking dish; lightly brush the entire top with melted butter. Place 2 sheets and butter the top. Place another 2 sheets and butter the top for a total of 6 phyllo layers. Spread at least 1/2 cup nut mixture evenly over buttered phyllo sheets. Repeat with 6 more sheets of phyllo, buttering every other layer, and topping with another 1/2 cup nut mixture until nut mixture is used up. Layer any remaining phyllo on top, buttering between each sheet, until all phyllo has been used. Use a sharp knife to make 4 cuts lengthwise through the layered phyllo at 1 1/2-inch intervals. Then cut diagonally across the strips at 1 1/2-inch intervals to form 36 diamond shapes. Bake the baklava until golden brown, uncovered, about 40 minutes. Remove from oven. Using a ladle or small measuring cup, slowly drizzle syrup over warm baklava. Allow to stand several hours before serving.