Almond walnut Baklava

Combine sugar, water, cinnamon, cloves and honey. Stir over medium heat until sugar dissolves. Increase heat and boil gently until reduced to 2 1/2 cups, about 10 minutes. Strain into bowl and mix in brandy. Cool completely. Toast almonds and walnuts and finely chop in processor. Transfer to large bowl. Mix in cinnamon and breadcrumbs. Butter bottom and sides of 13x9x2-inch glass baking dish. Unroll stacked phyllo sheets, press folds to smooth, and cut crosswise in half. Place 1 sheet of phyllo in bottom of prepared dish (keep remaining sheets covered with plastic wrap and damp towel to prevent drying). Because many brands of phyllo are not long enough to touch both ends of the dish, it may be necessary to stagger sheets to end of dish. Brush first sheet with melted butter. Top with second phyllo sheet. Brush with melted butter. Repeat, using 12 more sheets, buttering each sheet. Sprinkle 3/4 cup nut mixture over. Cover with 4 more sheets, buttering each. Sprinkle 3/4 cup nut mixture over. Cover with 4 more sheets, buttering each. Sprinkle 3/4 cup nut mixture over. Cover with 4 more sheets, buttering each. Sprinkle 3/4 cup nut mixture over. Cover with 4 more sheets, buttering each. Sprinkle 3/4 cup nut mixture over. Top with 18 more sheets, buttering each. Brush top sheet generously with butter. { 14 - Nuts - 4 - Nuts - 4 - Nuts - 4 - Nuts - 4 - Nuts - 18 } Cut baklava lengthwise into thirds and make 8 diagonal cuts. Top each section with a whole clove. Lightly sprinkle the top with water and bake at 3500 in center of oven until pastry is golden brown, about 1 hour. Gradually pour syrup over hot baklava and cool completely.