Cut phyllo in half crosswise; trim phyllo to fit a 13 x 9 x 2 inch baking pan. Cover phyllo with a slightly damp towel. Lightly butter the bottom of a 13 x 9 x 2 inch baking pan. Layer 20 sheets of phyllo in the pan (keep remaining phyllo covered), brushing each sheet with melted butter.
Combine walnuts/pecans and next 5 ingredients; stir well. Sprinkle nut mixture over phyllo in pan. Top with the remaining 20 sheets of phyllo, brushing each sheet with melted butter.
Cut into diamond shapes, using a sharp knife. Bake at 350 degrees for 30 minutes. Reduce temperature to 300 degrees and bake another 30 minutes or until golden brown. Let cool completely.
Combine 2 cups sugar and water in a medium saucepan; bring to a boil. Add lemon juice, and cook over low heat 10 to 15 minutes, stirring occasionally. Remove from heat, and stir in the honey. Drizzle the syrup over the phyllo. Cover and let stand at room temperature for 4 hours before serving.