Greek Pecan Baklava

• 2 cups sugar
• 1 cup water
• 3/4 cup liquid honey
• 2 tablespoons brandy
• 1 tablespoon fresh lemon juice
• 1 (3 inch) cinnamon sticks
• 3 lbs finely chopped pecans
• 1 tablespoon cinnamon
• 1 teaspoon clove
• 1 cup sugar
• 1 tablespoon cinnamon
• 1 teaspoon clove
• 1 (16 ounce) package frozen phyllo dough, thawed
• 1 lb unsalted butter, melted (no substitutions!)

1. In a saucepan combine 2 cups sugar, 1 cup water, liquid honey, brandy, lemon juice and cinnamon stick; bring to a boil over medium heat stirring constantly, boil for about 1 minute (or until the sugar is completely dissolved) then remove from heat; cool syrup COMPLETELY.
2. In another bowl toss the chopped pecans with 1 cup sugar, cinnamon and cloves.
3. Brush 2 (13 x 9-inch) baking pans with melted butter.
4. Place 8 phyllo sheets in 1 pan, brushing EACH sheet with melted butter, then top with 2 cups pecan mixture.
5. Place 3 phyllo sheets over the pecan mixture, brushing each sheet with melted butter, then top with 2 cups of pecan mixture.
6. Repeat with 3 more phyllo sheets and then 2 cups pecan mixture.
7. Top with 6 phyllo sheets, brushing all but the top sheet with melted butter.
8. Repeat the procedure with remaining phyllo sheets and the pecan mixture for the second pan.
9. Using a sharp knife cut layers diagonally into 3/4-inch diamonds; gently brush with remaining butter.
10. Insert a clove in the center of each diamond.
11. Bake in a 300u0b0F oven for 1 hour.
12. Remove from the oven and pour the prepared reserved syrup evenly over the baked baklava.
13. Cool completely in the pans on wire racks.
14. When cooled cut again diagonally; remove from pans and store in airtight containers at room temperature.

sugar, water, liquid honey, brandy, lemon juice, cinnamon sticks, pecans, cinnamon, clove, sugar, cinnamon, clove, frozen phyllo, unsalted butter

Taken from www.food.com/recipe/greek-pecan-baklava-172170 (may not work)