Greek Pecan Baklava - cooking recipe

Ingredients

2 cups sugar
1 cup water
3/4 cup liquid honey
2 tablespoons brandy
1 tablespoon fresh lemon juice
1 (3 inch) cinnamon sticks
3 lbs finely chopped pecans
1 tablespoon cinnamon
1 teaspoon clove
1 cup sugar
1 tablespoon cinnamon
1 teaspoon clove
1 (16 ounce) package frozen phyllo dough, thawed
1 lb unsalted butter, melted (no substitutions!)

Preparation

In a saucepan combine 2 cups sugar, 1 cup water, liquid honey, brandy, lemon juice and cinnamon stick; bring to a boil over medium heat stirring constantly, boil for about 1 minute (or until the sugar is completely dissolved) then remove from heat; cool syrup COMPLETELY.
In another bowl toss the chopped pecans with 1 cup sugar, cinnamon and cloves.
Brush 2 (13 x 9-inch) baking pans with melted butter.
Place 8 phyllo sheets in 1 pan, brushing EACH sheet with melted butter, then top with 2 cups pecan mixture.
Place 3 phyllo sheets over the pecan mixture, brushing each sheet with melted butter, then top with 2 cups of pecan mixture.
Repeat with 3 more phyllo sheets and then 2 cups pecan mixture.
Top with 6 phyllo sheets, brushing all but the top sheet with melted butter.
Repeat the procedure with remaining phyllo sheets and the pecan mixture for the second pan.
Using a sharp knife cut layers diagonally into 3/4-inch diamonds; gently brush with remaining butter.
Insert a clove in the center of each diamond.
Bake in a 300\u00b0F oven for 1 hour.
Remove from the oven and pour the prepared reserved syrup evenly over the baked baklava.
Cool completely in the pans on wire racks.
When cooled cut again diagonally; remove from pans and store in airtight containers at room temperature.