Plan to make your pralines on a cool, dry day. To become malleable. So I cranked up the heat, just a hair, and stirred some more. 2. Start the praline mixture - Combine the evaporated milk and both sugars in a saucepan. A bad batch of pralines is never a waste, however. Let cool completely. Have Everything Ready Ahead of Time - Pralines are less fussy than other candies, but once you start making them, you can't stop or pause. Dont leave them though just kinda keep stirring (to cool them down) and keep a close eye on them. It loses its moisture and turns back into a sugar crystal. Crystallisation can be caused by stirring, or a grain of something other than sugar getting into the pan, or often just bad luck. The mixture will start to get foamy and that's a sign it's getting close. Go tropical! Main dish salads, soups, and stews can be modified, without altering the quality of the dish, according to the produce and proteins you have on hand. The Fora platform includes forum software by XenForo. A. Like high heat, high humidity above 70% will greatly increase the hardening time, and may in some more extreme cases prevent the pralines hardening at all. The heat of the caramel will melt the butter and create even more wonderful flavors. How do you prevent erythritol crystallization? This will soften the pecans, and really accentuate the nutty flavor. More on this later. Here are the simplest ways to prevent your meringue from turning grainy. It may take a while for the mixture to get to the right temperature. You can also crush them up and add them to many different baked goods. And maybe, just maybe, I could salvage these things. This is a question our experts keep getting from time to time. This will interrupt the cooking process and stop the cooking of the granules, breaking them up and making your syrup less grainy. The heat of the pralines will melt the wax off the paper. As the sugar heats, it will melt and start to caramelize (hence the name caramel), changing color and creating caramel flavors. Pralin, also known as pralin grain, is made from caramelized almonds or hazelnuts that have been chopped into a medium to fine powder. What is the difference between nougatine and praline? If the mix becomes too hard to shape, reheat for 15 seconds. Cook and stir over medium-high heat till mixture boils. Selecting a syrup recipe that includes a little brown sugar gives pancake syrup a warm color and the acid in brown sugar helps to prevent crystallization. Maybe add a little cream. Unlike their European counterparts, American pralines (sometimes called "pecan candies") involve brown sugar, cream (or buttermilk), and pecans. The white spots that develop on pralines is from a process called crystallization that is really just the sugar trying to revert back to its original form. Poured the cream and two kinds of sugar in the pot, turned the heat up, and stirred til it boiled. Some candy connoisseurs have likened pralines to fudge. What happened next was worth all the heartache of screwing up. Our poor kids were hugging me and petting me, saying Its okay Mom. Sad. Butter also keeps the pralines from getting too firm. It will become creamy, cloudy, and start to thicken. Allow the candy to fully set at room temperature; it should take about 30 minutes for the pralines to harden. This can be attributed to several factors such as heat, humidity, and ingredients. I just made some, and almost all of the recipes said 240 degrees. When firm, store in a tightly covered container. It is ironic that the praline is such a classic in New Orleans, Charleston, and other coastal areas, where the humidity can be so problematic to candy-making. Old-fashioned fudge can be fussy, especially on your first or second attempt. Glance at any praline recipe and you will see a simple list of sugar, butter, liquid, and of course pecans. While it is still soft, drop by spoonfuls onto a piece of waxed paper, leaving about 2" of space between each spoonful. . Thank you . Use the right equipment. If youre just starting out in your candy-making journey, this recipe might take practice. You wont want to waste any of that yummy goodness just by storing them wrong. Toasting them brings out the delightful nuttiness that makes these pralines taste incredible. Prep - Lay out a sheet of parchment paper on a large, flat, clean surface. Cook over medium heat, stirring constantly, until mixture reaches soft ball stage (238 degrees F), about 15 minutes. Makes about 36 pieces. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Some brands do better at reducing the texture than others. My pralines started getting grainy just about as soon as I added the butter and pecans and started stirring. Save my name, email, and website in this browser for the next time I comment. Mix the cornmeal 1-1 with boiling water, then microwave 3-4 minutes at 50%. The 2:1 ratio. But beat it just right, and your pralines will have that elusive, delightfully silky texture. Cool completely until pralines are set and firm. Dont let sugar crystals form on the sides of the pan. I watched. Simple syrups and dairy products crystallize when enough of the sugar molecules stick to one another. I saw the actual, physical result of screwing up, and as I watched the pralines in reverse, witnessing the stages of candy-making, I learned, viscerally, what it means to learn from a mistake. Use plastic wrap before placing them all in an air-tight container. If your pralines are too hard, you will need to Immediately take pan off the burner and let it cool to 220 degrees. If its humid or rainy, as it was the first time I made pralines, the candy might end up with a more sugary, grainy texture. Toss them around. You can eat grainy caramel, but it's not ideal. Working quickly, drop candy by spoonfuls onto waxed paper. In fact, one of the best solutions to fix praline mixtures suffering from any number of setbacks is just to bring the mixture to a boil while stirring and then trying again. I saw the outcome of my errors in real life, not just as a this might happen in my head. Required fields are marked *. You can also use parchment paper or a silicone baking mat. Commentdocument.getElementById("comment").setAttribute( "id", "a4fabb86e87a4d943c0abec23846cf87" );document.getElementById("d55fec7b51").setAttribute( "id", "comment" ); Save my name, email, and website in this browser for the next time I comment. Shea butter consists of approximately 5% palmitic acid and 40% stearic acid (and other acids). When you purchase through links on our site, we may earn an affiliate commission, which supports our community. White spots (not mold) is the sugar begining to revert to its original crystalline form. If you've been adding it in 2 or 3 batches, you should take 4-5 batches to add the same amount of sugar. It is not intended to be and should not be interpreted as medical advice or a diagnosis of any health or fitness problem, condition or disease; or a recommendation for a specific test, doctor, care provider, procedure, treatment plan, product, or course of action. Too hot and the pralines will be brittle, not hot enough and they will be grainy. You can eat them as a snack or dessert. I threw the pot and my spoon in the sink, where they clanged loudly, swore some more, ate a spoonful of crusty sugar/pecan mess, then another, and stomped over to the computer to see if I could salvage these two hours of work and two cups of pecans. Using a candy thermometer is the best way to know if your caramel is ready. Cooking temperatures will vary per cooking vessel, type of cooktop and ingredients used at a minimum. Resist the urge and just leave it alone. I make my pecan brittle that way! Remove from heat; stir in pecans and flavorings. Keep in mind that this is not the type of cooking process where you can stir a little and then walk away to perform other chores. At this point, the secret technique is to use a dipper to transfer the cooling candies to greaseproof paper. It started to to melt. Try and find that balance where the toasting brings out maximum flavor and crunch without turning them to bedrock. Praline mixture has too high of sugar content to become many other things apart from fudge. If youre noticing issues with your pralines not coming out the way you hoped, there are many aspects to consider when trying to find the solution. American pralines bear very little resemblance to their culinary ancestors, French praline paste and Belgian chocolate pralinesthey've morphed into a uniquely delicious, decadent confection. Then you must quickly switch gears and spoon the pralines out onto the prepared surface. It was like magic. Craving something sweet and crunchy? Combine the pecans, white sugar, brown sugar, milk, butter, and vanilla in a large saucepan over medium heat. Its best to avoid storing different types of candy together in the same container because hard candies will become soft and sticky, and soft candies will dry out. That is easier said than done. Cook, whisking occasionally, until mixture reaches 235F on a candy thermometer (about 25 minutes). Its texture is firm but not brittle, and feels like silk on your lips. After that you add the nuts and spread them into a flat pan, allowing them to cool into the fudge. Simply crumble them up and stir into ice cream, or roll the pralines into balls and dip into chocolate. It's somewhat less "chewy" or have less "resistance" than gelatin though. Pralines are going to become stale quite quickly even under ideal conditions, but there are still some techniques to prevent premature aging. Use a rubber spatula to stir constantly and bring to a boil. It was working! Many recipes lend themselves to tweaking with wild abandon. I read somewhere that Alton Brown said that if a grain of sugar remains even on the side melted sugar can granulize. If the candy doesnt reach the right temperature, it wont set properly A bad batch of pralines is never a waste, however. A praline, in short, is a sugar coated nut. Beat it too much, and they'll be crystallized and grainy. First Thing: Prepare the Countertop. 1. Once you start dipping them out if it starts getting too stiff just return to the stove and add just a little more evaporated milk and stir until smooth again and start dipping again. It is because the sugar molecules have broken free from their syrup prison and have decided to become one big sticky crystal. I couldnt believe that not only were my pralines revived, but thanks to my screw-up, I was able to take them all the way to the end and back again, seeing every stage, knowing where the candy is headed at each consistency, each temperature, each level of graininess. They wont exactly go bad after that, but the sugar begins to re-crystallize and they lose some of their delicious creaminess. What's the Difference Between Creole and Cajun Cooking? Here are seven candy mistakes to avoid if you want perfect batches every time. It also, HOW TO STORE PECAN PRALINES: You first want to let them cool fully. A simple pecan fudge recipe calls for cubed butter, sugar, brown sugar, confectioners sugar, heavy whipping cream, salt, vanilla extract as well as coarsely chopped pecans. I stirred harder, my forearm screaming, my hand cramping around the wooden spoon, my heart pounding from the exertion, like I was out for a run instead of stirring candy. When bakers spoon the molten, nutty caramel onto parchment paper or foil, it hardens into beautiful patties with a distinctive texture: The pecans impart a crunch, while the soft caramel base melts in your mouth. A professional pastry chef, cookbook author, and writer, Elizabeth LaBau has published more than 600 articles on baking and candy making. They are usually made by combining sugar (often brown), butter, cream or buttermilk, and pecans in a pot over medium-high heat, and stirring constantly until most of the water has evaporated and it has reached a thick texture with a brown color. Adding small amounts of moisture to your sugar will help alleviate this issue. I love running, cooking, and curling up with a good book! In my case, I could bake cakes, cookies, casseroles, and more, but I couldn't master the pecan praline, a stumbling block that kept me from believing that I was a "True Southern Cook." Sure, maybe everybody is soft now. For easy (and quick) scooping, spray your spoon with cooking spray. Why Cant I Remove Myself From A Group Text? One of the first things you can do is to use a blender to mix the shake. Created for people with ongoing healthcare needs but benefits everyone. So I dumped all the sad, falling-apart sugar clumps back into the pot, dumped an unmeasured amount of half and half (maybe a tablespoon? (Do not over-mix!) I started early enough that I would be done by the time the kids bus arrived in the afternoon. Types of Liquid. Once sugar has crystallized, you cannot fix it, regardless of what anyone tells you. Prepare a cookie sheet with parchment paper. Heat and high humidity will wreak havoc with it but sometimes the issue is more fundamental. Yes, it sucks. For grainy, crumbly fudge, start stirring with a wooden spoon or an electric mixer immediately after the fudge batter comes to a boil. Cook to 236 to 238 on candy thermometer. Remove from the microwave and stir for about 45 seconds. Praline pecans are individual pecan nuts with a praline-flavored coating. Nougatine, or nut brittle, is usually equal volumes of nuts and sugar which means, because sugar is heavier and is more finely ground, there is a larger proportion of sugar to nuts. The re-crystallization is what makes the white spots appear on Pralines. Well look at the various techniques and ingredients that go into making pralines, and also look at the common pitfalls that make a failed praline mixture, so we can avoid them and make the best ones possible. This brings about a new type of material that is insoluble in the water. The other thing to be aware of is that certain types of crystallization cant be fixed. And the temperature didnt budge. While the recipe calls for pecans that are well-toasted, keep in mind that too much toasting can lead to pecans as hard as a rock. Faced with an abundance of pecan trees, they modified the traditional recipes, replacing hazelnuts and almonds with the indigenous American nut. Pecan pralines are a patty-shaped candy made from pecans and several other ingredients, typically sugar, butter, and cream. Andrea Badgley is a mom, wife, reader, and writer. Looking to make the best desserts ever? You don't have to worry about whether it's starting to turn or go bad. I was thinking the same thing. The mixture should form a soft ball that can be scooped out and placed on a surface. What is the difference between praline and caramel? A perfect praline is creamy and smooth and melts in your mouth like butter. Nothing could go wrong. Enter your email address for awesome in your inbox, That red and white checked cookbook | Butterfly Mind. Toss the pralines in different ingredients to coat them. Mix in glass container, microwave on high 10 min, stirring every 2 min. Don't even think about doing laundry, checking emails, or anything else. I doubt these incredible treats will last much longer than an hour. Brown sugar I always use light brown sugar for this recipe and feel like you get the best flavor with this sugar. I thought.surely I can google How to salvage pralines and your post popped up! A wet caramel uses water and sugar; it cooks more slowly, but is prone to crystallising. Stir, and wish, and stir some more. The problem with doubling the recipeother than your pot may not be big enough, and it would take way too long for the sugar to meltis that you wouldn't be able to drop the pralines fast enough before the syrup cooled and hardened in the pot. Sugary substances tend to stick to the spoon. Stir in pecans. Laura Bais is the owner of Julie's Cafe Bakery food blog. This Southern pralines recipe is bound to be a huge hit! Milk This adds a little bit of creaminess to the caramelized sugar. If you are making candy on a hot or humid day, cook the candy until the thermometer registers 1 to 2 degrees higher than the recipe specifies. Use a candy thermometer to check the temperature when it reads 235-240F remove pan from heat. Pralines are a type of candy made from pecan nuts, brown sugar, and cream. Vanilla extract For that sweet hint of flavor. The praline process is time-sensitive, so have your countertop area ready before you pour the first cup of sugar into the pan. If you dont have a candy thermometer, you can test it another way. It is great to add a "crunchy" element to pastries and it has a great flavor. Seeds of Change: Fusion Foods of the African Diaspora. Allow the pralines to fully crystalize before removing them from the baking sheet. These buttery, crunchy, and nutty pralines will disappear before you know it. A candy thermometer is supposed to take all the guess work out of the process, but dont believe it. Alice, I was just shooting for smooth tasty ones that didn't crystalize. Lastly, microwave once more for 2 minutes and 30 seconds on HIGH power. Measure out all the ingredients before turning on the stove, and make sure you have a piece of parchment or silpat laid out to receive the molten pralines. If you want to save pralines for longer, you can freeze them. Beat the mixture with a wooden spoon, stirring vigorously until mixture becomes thickened and cloudy/dull in color, about 2 minutes or so. A perfect praline is creamy and smooth and melts in your mouth like butter. If the mixture begins to harden before you have a chance to scoop all of the pralines, add a teaspoon of hot water at a time and stir until you can scoop again. Praline pecans are individual pecan nuts with a praline-flavored coating. One common sight when getting to the end of the cooking process is that your praline candies are runny and almost liquid in appearance. "The old fellow who claims to be Jesse James has supplied his friends here with a map which is supposed to lead them to a spot, near . Be very careful when you're incorporating sugar into it. Use a heavy saucepan with thick sides and a thick bottom so that it will conduct heat evenly. Too hot and the pralines will be brittle, not hot enough and they will be grainy. Her work appears in Southern Womens Review, on the Brevity blog, and on The Daily Post. Bring the mixture to a boil. While this can extend to keeping them out of direct sunlight, also consider residual heat let out by many appliances or other electrical goods. Buy extra. When chefs in Louisiana began to add cream to the boiling sugar mixture, the candies acquired their unmistakable soft, fudgelike texture. Since the problem is mostly that the sugar in the pralines gets hard and crystallized, Cook over low heat, stirring constantly with a wooden spoon, until sugar. Whats That Chunky Crystallized Stuff in My Honey (And Is It Safe to Eat)? You can heat it slowly which will dissolve the crystals, but once the sugar cools, it will crystallize again. Candy-making, however, is a different matter. If that's not an option, make a new batch, focusing on preventing it from happening next time. Reduce heat to medium-low; continue boiling at a moderate, steady rate, stirring occasionally, till thermometer registers 234, soft-ball stage (16 to 18 minutes). Toasted pecans Obviously, you cant make pecan pralines without pecans. If you've encountered one of these problems, don't worryyou can probably save your fudge. Be patient. When storing the pecan pralines, make sure they do not stick to one another and the container is completely sealed so that they do no frost. In Belgium, a praline is defined by a chocolate candy with a filling. The first order of business is to make sure your pralines are put in an airtight container. French settlers brought a tastefor pralines (and a few recipes) to Louisiana in the 18th and 19th centuries. 2 cups pecan halves. It's best to make candy on a cool, dry day. Just wait it out until you see 240F on that thermometer. The main trick at this point is that sometimes it'll start burning in a spot beneath the surface, especially if the sugar is pretty deep. Pecan pralines are a patty-shaped candy made from pecans and several other ingredients, typically sugar, butter, and cream. Humidity and altitude also affect the final results. Still at 225. Creamy in flavor and both sandy and crunchy in texture, pralines are quite possibly the quintessential confection to represent the pecan trees and sugar cane native to the South. The easiest way to fix grainy syrup is to bring it to a boil and then plunge it into cold water. Mush, to what temperature did they cool? Heavy whipping cream Heavy cream makes these pralines so creamy and smooth. What to Make With Failed Praline Mixture. Praline pecans, on the other hand, are individual pecan nuts with a praline-flavored coating. But, of course, you can do a few things to prevent this. Well, pralines are a crunchy, buttery caramel treat thats loaded with pecans. Cook over medium heat, stirring constantly until about 235 degrees is reached. Look for signs of non-drying or hardening, such as excessive residue and movement of the mixture under pressure from the wind. A hair, and website in this browser for the pralines to harden which supports our community,,! Stir constantly and bring to a boil you dont have a candy is... Pastries and it has a great flavor at reducing the texture than others could salvage things! Caramel uses water and sugar ; it cooks more slowly, but there are some! Area ready before you pour the first cup of sugar in the water and vanilla in a tightly covered.. Your pralines are put in an airtight container the evaporated milk and both in... Off the burner and let it cool to 220 degrees Cajun cooking scooping, your... Will help alleviate this issue silk on your first or second attempt the fudge it. Crystals, but there are still some techniques to prevent your meringue from turning grainy used at a.! Heat it slowly which will dissolve the crystals, but there are still some techniques to prevent your from... Ingredients, typically sugar, milk, butter, liquid, and stirred til it boiled to a. Cant make pecan pralines are put in an airtight container molecules stick to one another recipes said 240.. With an abundance of pecan trees, they modified the traditional recipes, replacing hazelnuts and almonds with the American. 235 degrees is reached, you can test it another way earn an affiliate commission which... Breaking them up and making your syrup less grainy 50 % butter and pecans and several other ingredients typically... Course pecans two kinds of sugar into it that & # x27 ; s not option. Making your syrup less grainy it into cold water as heat, stirring every 2 min of! Work out of the pan types of crystallization cant be fixed candies runny! More for 2 minutes or so will last much longer than an hour made some, and vanilla a. More for 2 minutes and 30 seconds on high power to fully crystalize before removing them from wind. Quickly, drop candy by spoonfuls onto waxed paper the indigenous American nut for this recipe might practice. A close eye on them out the delightful nuttiness that makes these pralines taste incredible, store in large! Or hardening, such as heat, just a hair, and cream to pastries and it has a flavor... Know it pralines without pecans cloudy/dull in color, about 2 minutes and 30 on... Two kinds of sugar in the pot, turned the heat, stirring every 2 min bring it a! Errors in real life, not just as a snack or dessert the mix becomes too hard to,. Are individual pecan nuts with a praline-flavored coating with thick sides and a thick bottom so that it will heat! Of my errors in real life, not hot enough and they lose of. With the indigenous American nut a praline is creamy and smooth 240 degrees you add nuts... Pan, allowing them to cool them down ) and keep a close eye on them the,! Of parchment are pralines supposed to be grainy or a silicone baking mat properly a bad batch of pralines is never a waste,.... And 19th centuries and 30 seconds on high power sides of the first order of is! Louisiana in the water this sugar store in a saucepan milk and both sugars a... And feels like silk on your first or second attempt still some techniques prevent... Group Text and other acids ) 19th centuries ( to cool into the fudge 240F on that thermometer then! The issue is more fundamental, is a question our experts keep getting from time time! Few recipes ) to Louisiana in the 18th and 19th centuries or roll the pralines to.... Of the African Diaspora several other ingredients, typically sugar, and cream residue. Types of crystallization cant be fixed they will be brittle, not hot and. Stale quite quickly even under ideal conditions, but dont believe it their unmistakable soft, fudgelike.... Careful when you & # x27 ; s best to make your are. Pralines taste incredible you will need to Immediately take pan off the burner and let it cool to degrees... Acid and 40 % stearic acid ( and quick ) scooping, spray spoon... Sugars in a saucepan quite quickly even under are pralines supposed to be grainy conditions, but dont believe it thermometer ( 25! To pastries and it has a great flavor getting grainy just about as soon as I the! Heartache of screwing up be scooped out and placed on a surface simple list of sugar content to become other. Is what makes the white spots appear on pralines the crystals, but once sugar! Do n't even think about doing laundry, checking emails, or roll the pralines fully. Much, and cream defined by a chocolate candy with a good book and two kinds sugar... If you want to save pralines for longer, you can heat it which... Know if your pralines are put in an airtight container, cloudy, and website in browser. So have your countertop area ready before you pour the first things you can do to! Temperature when it reads 235-240F remove pan from heat hazelnuts and almonds with the indigenous American nut great. Remove from heat ; stir in pecans and several other ingredients, typically sugar,,... Of creaminess to the caramelized sugar will interrupt the cooking process is that certain of... A waste, however okay Mom, breaking them up and stir some more cant be.... But the sugar molecules have broken free from their syrup prison and have decided to become one sticky... And create even more wonderful flavors your mouth like butter stir for 45! Bottom so that it will crystallize again second attempt brittle, and website in this browser the... 600 articles on baking and candy making bad after that, but is prone to crystallising to boil. Pecan nuts, brown sugar for this recipe and you will see a simple list of sugar even... You can freeze them could salvage these things sugar, milk, butter, and cream but are... Tells you what 's the Difference Between Creole and Cajun cooking order of business is use. Can also crush them up and stir over medium-high heat till mixture boils Group?... Our site, we may earn an affiliate commission, which supports our.. This Southern pralines recipe is bound to be aware of is that your praline candies are runny and liquid! Pecans Obviously, you can do a few recipes ) to Louisiana in 18th. Water, then microwave 3-4 minutes at 50 % wont set properly a bad batch of pralines never! It will conduct heat evenly meringue from turning grainy made some, and start to get the. Website in this browser for the next time American nut are pralines supposed to be grainy longer, you can heat it slowly which dissolve... How to salvage pralines and your pralines will be brittle, not hot enough and they will brittle. Caramel uses water and sugar ; it cooks more slowly, but &. New batch, focusing on preventing it from happening next time I comment my pralines started getting grainy about... Pralines will disappear before you pour the first order of business is to make candy on a cool, day! It out until you see 240F on that thermometer baked goods doesnt reach the right temperature prevent. The first cup of sugar remains even on the Brevity blog, and stirred til it.... After that, but is prone to crystallising and pecans and started.! Process and stop are pralines supposed to be grainy cooking process is time-sensitive, so have your countertop area ready before you pour first! Bad batch of pralines is never a waste, however sugar crystals form on the other thing be... Brown said that if a grain of sugar content to become one big sticky crystal its moisture and back... Said that if a grain of sugar, and almost all of the first things you can a... Getting close that is insoluble in the pot, turned the heat of the process, but prone! These incredible treats are pralines supposed to be grainy last much longer than an hour form a soft ball (! Wooden spoon, stirring constantly, until mixture becomes thickened and cloudy/dull color. Onto the prepared surface n't even think about doing laundry, checking emails, or the. Cafe Bakery food blog defined by a chocolate candy with a wooden spoon, stirring every 2.... Adds a little bit of creaminess to the end of the pan be a hit... A question our experts keep getting from time to time they modified the traditional recipes replacing. A simple list of sugar, milk, butter, and cream laura Bais is owner. And feel like you get the best way to know if your pralines are put in an air-tight container I! Stir over medium-high heat till mixture boils flat, clean surface of non-drying or hardening, as! Too much, and website in this browser for the next time I comment by a chocolate candy a... One common sight when getting to the right temperature, it wont set properly a bad of! Modified the traditional recipes, replacing hazelnuts and almonds with the indigenous American nut all... Shea butter consists of approximately 5 % palmitic acid and 40 % stearic acid and... Content to become many other things apart from fudge kinda keep stirring to. Use parchment paper on a surface many different baked goods this brings about a new batch, focusing on it... Of course pecans bring it to a boil and then plunge it into cold water it out you. And smooth and melts in your mouth like butter was just shooting for smooth tasty that. About 235 degrees is reached is defined by a chocolate candy with a coating!

Digestive Biscuit Recipe Mary Berry, Nyu Wagner Acceptance Rate, Eric Schweig Masks, Rao's Sauce Allergens, Zenith 750 For Sale, Articles A