In a medium saucepan heat all ingredients except for the honey, stirring until the sugar crystals are dissolved. Boil for 5 minutes or to 220 degrees on a candy thermometer.
Remove from heat and discard the cinnamon stick and cloves. Stir in the honey, and set aside to cool.
MIX THE NUTS AND SPICES TOGETHER.
CLARIFY THE BUTTER:
Clarify the butter by melting it slowly over low heat, skimming off the form as it rises to the surface. Remove from heat, let stand for 2 to 3 minutes, then spoon off the clear butter and discard the milky liquid that is on the bottom of the pan.
Heat oven to 350 degrees. Brush the bottom and sides of the jelly roll pan with a little of the clarified butter.
PREPARE THE FILO LEAVES:
Unfold the filo leaves and cover completely with a damp towel to prevent them from drying out.
Gently separate one leaf and place it on the pan, folding the edges over to make it fit in the pan if necessary.
Brush lightly with the butter, repeat 9 times more.
Sprinkle 2 cups of the nut mixture evenly over top.
Layer 10 more filo leaves into the pan, brushing the butter on each leaf, sprinkling remaining nut mixture over the top.
Layer the remaining 10 filo leaves over the nuts and buttering each leaf as before.
With a sharp knife, cut the pastry in the pan, 1/2 inch deep into 6 lengthwise strips about 1 3/4 inches wide. Make diagonal cuts across strips 1/2 inch deep and 2 inches wide.
Pour remaining butter over the top.
Bake until golden brown, 1 to 1 1/4 hours. Remove the pan onto a wire rack, pour cooled honey syrup over the top. Let cool. Cut to the bottom along the scored lines.