Baklava with 3 nuts

My recipe for baklava made with a mixture of walnuts, almonds, and pistachios.  This makes an 11"x7" pan, and this is rich enough that it'll feed a small army, or 8 hungry foodies.  This recipe more than most is approximate, just taste it as you go.

Ingredients:
phyllo dough
melted butter

Nut mixture:
Between 1 and 1 1/4 lb of nuts, evenly mixed between walnuts, almonds, and pistachios (I get unsalted unroasted nuts for the walnuts and almonds then roast them, and salted in shell pistachios)
1/4 C sugar
1 heavy t cinnamon
1/4 t ground clove
1/4 t ground cardamom
salt to taste, if using all unsalted nuts

Honey mixture:
1 1/4 C honey
1 1/4 C sugar
5/8 C water
2 cinnamon sticks
6-8 cloves
scant 1/2 t ground cardamom

Preheat the oven to 350.  Simmer the ingredients for the honey mixture together until syrupy, then kill the heat and allow to cool (remember, it will thicken as it cools).  When it's cool remove the cinnamon sticks and the cloves.

Food processor the nut mixture together, and you may have to work in batches as there's quite a bit of it.  You want small chunks but not powder.

Heavily butter each of eight layers of phyllo and put those in the bottom of the pan.  Add half the nut mixture, then add eight more buttered phyllo layers, then the rest of the nut mixture.  Add another eight layers of buttered phyllo on top.  Cut the top layer into diamonds a little over an inch on a side, and if you want to be fancy push a clove into the center of each diamond (this is removed before eating).  Bake until golden brown (approximately 20 minutes).  Remove and cool for 15 minutes before adding the honey mixture; cool another 3 hours before serving.