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Combine first 6 ingredients in a saucepan; bring to a boil over medium-high heat, stirring constantly. Immediately remove from heat; cool syrup completely. Combine pecans and next 3 ingredients, stirring well. Cut phyllo sheets in half crosswise; cover with plastic wrap. Brush 2 (13- x 9- x 2-inch) baking pans with melted butter. Place 8 phyllo sheets in 1 pan, brushing each sheet with butter; top with 2 cups pecan mixture. Place 3 phyllo sheets over pecan mixture, brushing each sheet with butter; top with 2 cups pecan mixture. Repeat with 3 more phyllo sheets and 2 cups pecan mixture; top with 6 phyllo sheets, brushing all but the top sheet with butter. Repeat procedure with remaining phyllo sheets, butter, and pecan mixture in second pan. Cut layers diagonally into 3/4-inch diamonds; gently brush with remaining butter. Insert a clove in center of each diamond. Bake at 300° for 1 hour. Remove from oven, and pour syrup evenly over baklava. Cool completely in pans on wire racks. Cut again diagonally; remove from pans, and store in airtight containers at room temperature.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Walnut halves — baking, Georgian satsivi, muhammara, salads
Paper-thin dough sheets — baklava, spanakopita, börek, strudel
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon