1 (16 oz.) pkg. phyllo
1 c. chopped pecans
1 c. chopped macadamia nuts
1/4 c. brown sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
1 c. butter, melted

Or use walnuts and almonds.

SYRUP:

1/3 c. sugar
1/3 c. water
2/3 c. honey

Thaw phyllo according to directions. Cut sheets in half crosswise. Cover to keep from drying and becoming brittle. Butter bottom of 9 x 13 inch pan.

Combine nuts, brown sugar, cinnamon and nutmeg. Layer 15 sheets of phyllo brushing each sheet with butter. Sprinkle with half of nut mixture. Layer 15 more sheets brush each with butter again, remaining nut mixture and top with rest of phyllo. Cut through phyllo forming diamond shapes.

Bake at 350 degrees for 40-50 minutes. Combine water and sugar for syrup and boil until clear. Stir in 2/3 cup honey and cool. Pour over cooked phyllo.