Stir all ingredients together and bring to the boil ensuring the sugar is completely dissolved.
Once boiled do not stir any more. Simmer gently for 15 minutes.
Put all ingredients in a blender and pulse until well combined
In a rectangular oven proof cake tin – brush the base of the tin with the melted butter and then lay down one sheet of filo pastry.
Brush this sheet with the melted butter then lay down another sheet and brush this with butter.
Continue doing this until you have lay down 12 – 14 sheets.
Now spread ½ of the nut mixture evenly over the filo.
Take a sheet of filo and place it over the filling and then brush this with butter, then lay another sheet down and brush this with butter, continue to do this until you have another 10- 12 layers down and then spread the remaining nut mixture over the top of this.
Finally lay and butter another 12 layers of filo but do not butter the very last one.
Cut the baklava diagonally across the pan from left to right and then again from right to left so as to create a diamond pattern – DO NOT cut all the way trough to the base as you want the honey syrup to sit in the baklava and not just on the bottom of it.
Put into the oven at 180 degrees, spray the top with some water so that it doesn’t burn and cook for about 40 – 50 minutes or until nicely browned and crisp on the top.