Beautiful Baklava; sticky and sweet!

I had always thought this would be difficult to make but as it happens, I couldn't have been more wrong. Ready-made filo pastry, nuts, syrup, and a few flavours, and there's baklava!
Love these, and they will be added to my list of regular bakes...

For the syrup:
6 Cardamom pods
200ml of water
2 tbsp rose water flavouring
250g caster sugar
50g honey

For the filling:
350g roasted mixed nuts
4 tbsp golden syrup
2 tsp vanilla extract
A little salt
100g butter
9 large sheets of filo pastry

First make the syrup. Add all the syrup ingredients to a saucepan and heat until the sugar has dissolved. Turn up the heat then bubble gently for 10 mins.
Leave to cool.

1) Line a 7x10 inch baking tin
2) Preheat Oven Gas 3/ 160°C or 320°F
3) Pop the roasted nuts in a food processor and blend until small pieces. Add 4 tbsp golden syrup, a little salt, 2 tsp vanilla extract and mix with a wooden spoon or spatula
4) Melt the butter and cool a little
5) Fold the filo pastry in half, cut to the size of the tin and cover with a damp paper towel
6) Unfold the filo and sprinkle with the melted butter. Fold back in half and pop into the prepared tin. Do this with 3 sheets
7) Spoon in half of the nut mixture and level
8) Add another 3 sheets of filo pastry in the same way and add the rest of hhe mixture
9) Add the final 3 buttered filo sheets and finally brush the top with butter
10) With a sharp knife cut straight across in strips then diagonally to form diamonds
11) Bake for 20 mins then lower the temperature to Gas 2/ 130°C or 260°F and bake for a further 45 mins
12) While still warm, pour the syrup evenly over the baklava then leave to cool overnight
13) remove from the tin and enjoy

Arkansas Traveller by Nat Keefe & Hot Buttered Rum
Nat Keefe on YouTube:    / @natkeefe