Ingredients
One Kelogram = 2.2046 Pound.

1 LB konafah
1 LB butter(melted)
¼ LB walnuts
½ LB unsalted Peanuts
¼ LB coconuts
1 teaspoonful fine ground cinnamon

Syrup
1 ½ cups of sugar
1 ½ cups. of water
1 teaspoonful of lemon juice
1 teaspoonful of vanilla.

Directions
Preparation of Syrup
Add sugar to water, stir on mild -heat stove until dissolve.
Add lemon juice and boil for 30- 45 minutes using minimum heat until it gets viscous and thick.
Allow it to cool to room temperature.
Add vanilla.

Preparation of the nuts
Convert the nuts to small particle in the size of sesame seeds.
Mix with coconuts and cinnamon.

Preparation of Konafoh
Use 9 x I I inch tray; coat all sides of the tray with butter Mix konafah with molten butter.
To do so, try to divide it to small pieces to be mixed with butter.
After mixing, divide konafah into two equal quantities.
Spread the first half of konafah in the tray and try to press it and make its surface even.
Spread the nuts mixture over it. Then, add and spread the second half.
Press it with f-ingers, makes its surface even.
Add the remainder amount of butter on the surface evenly.
Bake in preheated oven (325 f) for about 20 minutes until the lower surface of kanafah turned into golden color.
Turn the oven to broil until the upper surface turned into golden color.
Sooner, remove it from the oven.
Add the cold syrup to it evenly.
Cover it with aluminum foil. Allow it cool.
Divide it into a 12 equal pieces.