Preheat the oven to 350℉. Place all of the nuts on baking tray, and roast for 15 minutes until fragrant and lightly roasted, let cool.

Melt the salted butter completely, set aside.

Make the Nut Mixture: In the bowl of a food processor fitted with a blade, add the pistachios, walnut, and almonds. The nuts can also be finely chopped by hand. Pulse a few times to chop in the food processor until the texture is small, but still plenty of texture, not too fine. Transfer to a large mixing bowl and add the granulated sugar, cinnamon, and kosher salt. Mix well to combine.

Assemble: Brush the 9x13 baking pan generously with melted butter. Lay 1/3 of the phyllo sheets into the prepared baking pan. Next, add 1/2 of the nut filling on top, using your hands to spread the mixture out into an even layer.

Layer another 1/3 of the phyllo dough on top of the nut mixture, tucking the edges in or up so that it fits in the pan. It's fine if it's not perfect, this just gives you more flaky edges.

Add the remaining 1/2 of the nut mixture, spreading it out into an even layer. Then, lay the final 1/3 of phyllo dough on top.

Use a very sharp chef's knife to slice all the way through the layers of phyllo to create the iconic diamond shaped pieces of baklava. Here's how: with the long side of the pan facing you, start by slicing straight down, then make diagonal cuts to create the diamonds. Use your other hand to stabilize the dough if it wants to creep up.

Evenly pour all of the melted butter over the top of the baklava. Tilt the pan from side to side the ensure than the butter is evenly distributed.

Bake the baklava for 50-55 minutes until the top is deeply golden brown.

While the baklava is baking, make the honey syrup mixture.

Prepare the Honey Syrup: Place the sugar and water in a small saucepan and heat over medium heat, stirring occasionally, until the sugar dissolves. Add the honey, and whole cloves; stir to mix. Bring to a boil, then lower heat and let simmer for about 15 minutes. Remove syrup from heat, add the fresh lemon juice, and remove the whole cloves. Set aside.

Remove the baklava from the oven and, and immediately pour the honey syrup evenly over the top. let the baklava rest for at least 12 hours to allow the phyllo to throughly absorb all of the syrup. Enjoy!