1½ cups natural almonds with skin
1½ cups unsalted shelled pistachios
1/3 cup Chelsea Raw Caster Sugar
1 tsp ground cinnamon
180g unsalted butter, melted
12 sheets filo pastry

Orange Syrup
¾ cup Chelsea Raw Caster Sugar
2 tbsps Chelsea Golden Syrup
2/3 cup water
1 tsp finely grated orange rind
½ tsp ground cinnamon, extra

Preheat oven to 180°C conventional or 160°C fan forced.
Process almonds, pistachios, Chelsea Raw Caster Sugar and cinnamon in a food processor until a course meal is formed.
Line the base and the long sides of a 20cm x 30cm pan with baking paper. Layer 3 sheets of filo pastry together, brushing each with a little butter. Fold layered sheets in half and cut pastry to fit pan. Sprinkle with 1/4 of the nut mixture.
Repeat process 3 more times with remaining pastry, butter and nuts ending with pastry on top. Trim pastry edges to fit pan. Cut 5 strips lengthwise through all pastry, cut each strip into squares. Pour over remaining butter.
Bake for 30 minutes, then reduce to temperature to 150°C conventional or 130°C fan forced and bake for a further 10 minutes or until browned.

Orange Syrup:
Combine all ingredients and stir over low heat, without boiling, until Chelsea Raw Caster Sugar dissolves. Increase heat and cook without stirring for about 5 minutes or until syrupy.
Pour hot orange syrup over hot baklava.
Cool in pan and serve.

For that just-made taste, drizzle left over baklava with some hot orange syrup and sprinkle with freshly grated or ground cinnamon.  This means you can make beforehand and serve at your convenience.

This baklava can be stored in an airtight container for 3-4 days, if there are any left!