1 lb. butter, melted
1 lb. pastry sheets (filo)
1 lb. blanched almonds or 1 lb. walnuts, chopped semi fine
1/2 tsp. cinnamon
1 tsp. allspice

Chop almonds or walnuts fine. Add spices. Mix well in large bowl. Add 2 tablespoons sugar. Melt butter, remove salt scum, until butter is clear. Brush bottom of pan with butter. Place 5 sheets of pastry in pan. Brush with butter in between. Spread nut mixture in layers on buttered filo until all nut mixture are used, ending with 5 or 6 buttered filo on top. Brush well with butter. Cut into diamond shapes, placing 1 clove bud in center of each piece. Bake 1 1/2 hours at 300 degrees until light brown.

Pour syrup over pastry while both are still hot. Allow to stand 24 hours before serving.

SYRUP:

3 c. sugar
2 c. water
2 tbsp. lemon juice

Boil until it thickens. Add a little Karo syrup and about 2 tablespoons honey when syrup is done, being careful so honey won't spill over.