“I can’t stay home! I have exams today!”

“You can’t go to school with a fever. How many exams do you have?”

“Three! I have to go to school!”

And so this is Christmas, friends. The time of year when flu, COVID and any other flu-like viruses in existence will definitely find someone in our household and bring that person right down.

This year it was Zayley. Congested, sleepless and feverish, she nevertheless insisted she was fine to attend classes. Spoiler alert: she was definitely not fine to attend classes.

Several years ago, I was in her shoes. The difference is that I did not insist on doing anything at all. I knew I was not fit to go to work.

And so I sank like a rock.

The only thing I remember from those days right before winter break began is a wool toboggan my mom had knitted. I would put it on my head when the chills started and rip it right off when I started getting hot again.

I hope Zayley fares better than I did. She’s a trooper and probably will. In the meantime, she’s been instructed to drink as much water as possible and rest as much as possible in the hope that she will bounce back with her usual speed.

I say all that to say this: while we are trying to maintain a festive atmosphere, I am also trying to keep things simple this year.

I love the idea of rolled and cut sugar cookies, bedazzled with red and green icings and metallic sprinkles. I can even pull them off some years.

This year, thus far, has not been one of those years.

So I’m returning to a few oldies-but-goodies that my YouTube algorithm has brought back to my mind.

I used to make something I called “Christmas crack” all the time when I was in my twenties. It was cheap, easy, quick and delicious.

Somehow in the years since, I’ve made it less and less often.

But it’s still got that salty/sweet combo that will always and forever be my favorite. It’s not technically toffee, but it “gives” toffee. (I think I said that right. My students usually correct me when I bludgeon slang, so I’ll have to ask them later.)

At any rate, this is the kind of recipe that is perfect for gatherings where you need to travel, as it keeps well at room temperature.

It’s also the kind of recipe that is perfect for an ordinary Wednesday night when the kids are sick and you have a mountain of wrapping to do. Whichever. I don’t judge.

CHRISTMAS CRACK

Ingredients
1 box crackers (I use Ritz or Townhouse. The original recipe called for saltines, and I’ve seen versions with mini pretzels as well. Any of these will work.)
1 cup (2 sticks) butter (not margarine)
1 cup brown sugar (light brown seems to work best for me)
1 bag chocolate chips (I prefer mini)

Directions
■ Line a rimmed baking sheet with aluminum foil. Thoroughly grease the foil. (Trust me on this: if you do not have a rimmed baking sheet or foil, do not make this recipe. Just move along to the next one. This treat is good, but nothing is worth the amount of chiseling you’ll have to do to get this out of an unlined pan.) Place crackers on foil as closely together as possible without overlapping.
■ Preheat oven to 350 degrees.
■ Place butter and brown sugar in a small saucepan. Bring to a boil over medium to medium/high heat. Allow to boil for 5 minutes, stirring constantly. Keep the temperature just high enough to maintain a boil at a merry roll that doesn’t stir down, but not so high that your hands get popped. (The mixture will usually separate at first and then come back together. Keep stirring. It will be OK.)
■ Pour mixture over crackers as evenly as possible. (Spreading it out is really not necessary, as the toffee mixture will continue to bubble and spread in the oven.) Place in the preheated oven for 5 minutes. Remove from oven. Sprinkle chocolate chips over the crackers. Allow to sit until chips look soft and shiny, about 3 minutes. Use a spatula to spread the chocolate gently and evenly over the top. Allow to cool completely. (Put them in the fridge if you’re in a hurry.) When cool, break apart into serving-sized pieces. Store in an airtight container on the counter.

Amelia Plair is a mom and high school teacher in Starkville. Email reaches her at [email protected].

Amelia Plair is a Starkville resident who writes occasional food columns.