4 c. walnuts, finely chopped, 1 (16 oz.) pkg.
1/2 c. sugar
1 tsp. ground cinnamon
1 (16 oz.) pkg. fresh or frozen (thawed) phyllo
1 c. butter (2 sticks), melted
1 (12 oz.) jar honey

Grease 13 x 9-inch baking dish. In a large bowl with spoon mix nuts, sugar and cinnamon until blended.

Cut phyllo into 13 x 9-inch rectangles. In baking dish, place 1 sheet of phyllo, brush with some butter. Repeat to make 5 more layers of phyllo, sprinkle with 1 cup walnut mixture.

Place one sheet of phyllo in baking dish over walnut mixture, brush with butter. Repeat to make at least 6 layers overlapping any small strips of phyllo to make rectangles if necessary. Sprinkle 1 cup walnut mixture over phyllo. Repeat, layering 2 more times.

Place remaining phyllo on top of last walnut layer, brush with butter. With sharp knife cut just halfway through layers in triangle pattern to make 24 servings. Bake 300 degrees in oven for 1 hour and 25 minutes or until top is golden brown.

In a small sauce pan over medium-low hat, heat honey until hot but not boiling. Spoon hot honey over baklava. Cool in pan on wire rack for at least 1 hour. Then cover and leave at room temperature until serving (about 2 1/2 hours).

To serve, with a sharp knife finish cutting through layers. Makes 24 servings.