1 1/2 cups (375 ml) honey

1 cup (250 ml) sugar

1 cup (250 ml) corn syrup

2 cups (500 ml) water

3/4 cup (180 ml) unsalted butter, melted

2 cups (500 ml) toasted pecans, chopped

2 cups (500 ml) toasted pistachios, chopped

2 cups (500 ml) toasted almonds, chopped

1/2 package 250 g phyllo dough, thawed (approximately)

In a large saucepan, bring the honey, sugar, corn syrup and water to a boil. Simmer over medium heat until a candy thermometer reads 105 °C (220 °F) or for about 30 minutes. Let the syrup cool.

With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter a 33 x 23-cm (13 x 9-inch) baking dish.

In a bowl, combine the nuts. Set aside.

Cut the pastry sheets in half to make rectangles the size of the baking dish. Layer 5 sheets in the dish, brushing each with butter. Sprinkle a layer of nuts. Alternate layers of dough and nuts for the remaining of the ingredients. Keep about 45 ml (3 tablespoons) of nuts for garnish. Do not fill the baking dish more than three-quarters of its capacity.

Bake for about 35 minutes or until the pastry is golden brown.

Right out of the oven, pour all the syrup over the baklava for a sweeter version or about three-quarters of the syrup if you want less sweet baklava. Sprinkle with the remaining nuts and cool completely before cutting into pieces.

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