(16 ounce) package walnuts (4 cups), finely chopped
teaspoon ground cinnamon
(16 ounce) package frozen phyllo, thawed
In large bowl, with fork, mix finely chopped walnuts, sugar, and cinnamon; set aside.
Over phyllo in baking dish, sprinkle 1 cup walnut mixture.
Repeat steps 2 and 3 to make 3 more layers (4 layers total). Place remaining phyllo on top of last walnut layer; brush with butter.
With sharp knife, cut just halfway through layers in triangle or diamond pattern.
Bake in 300° F oven for 1 hour and 25 minutes or until top is golden brown.
In small saucepan over medium-low heat, heat honey until hot but not boiling. Evenly spoon hot honey over hot baklava.
Cool Baklava in dish on wire rack at least 1 hour; cover with foil and let stand at room temperature until serving.
To serve, finish cutting, with a sharp knife, through layers to make triangles or diamonds. (Note: on half of the Baklava, I added mini-chocolate chips with the walnut mixture.)