1 lb. sweet butter, melted
4 to 5 c. chopped pecans (or walnuts)
1 c. graham cracker crumbs
1/4 c. sugar
1/2 tsp. cinnamon

SYRUP:

2 c. water
3 c. sugar
1 c. honey
2 tbsp. lemon juice
1 lb. phyllo dough (found in the frozen pastry section)

Most importantly, do not open dough until ready to assemble. Combine nuts, 1/4 cup sugar, graham cracker crumbs, and cinnamon for filling. Set aside. Then, butter a large jelly roll pan (cookie sheet). Start by layering 4 to 5 leaves of phyllo dough; drizzle butter and 1/3 filling. Continue layering in this order until all leaves, filling, and butter are used ending with dough, leaves, and butter. (Keep dough covered with damp towel until your ready to layer it.) Before baking, score top leaves in a diagonal pattern to form diamond shapes. Bake at 350 degrees for 45 minutes. While this is baking, make syrup. Bring syrup ingredients to a boil, except lemon juice, stirring constantly. After it boils, add lemon juice. Remove Baklava from oven and pour hot syrup over hot Baklava. Refrigerate overnight.