SYRUP:

4 c. white sugar
2 c. water
3 tbsp. honey or 4
1 tbsp. lemon juice

Combine these and boil until it is thickened, then add lemon juice. Boil again 5 minutes; cool. Don't scrape side of pan while cooking. Makes mix sugary.

FILLING:

1 lb. sweet butter
1 tbsp. Crisco
1 lb. Phyllo dough
1 lb. ground nuts
2 lbs. English walnuts
2 lbs. black walnuts

Melt butter and skim foam away. Add Crisco. Butter a pan well. Place 5 sheets of dough on bottom; fold sides down. Butter top with brush and sprinkle on the nuts. Continue process until you have 5 sheets dough left for top.

Cut into diamonds. Burn remaining butter mix and pour over dough. Bake at 325 degrees for 1 hour. Pour remaining syrup over dough. Longer it sets, better taste.