Remove the cookie sheet from the oven. Place 2-3 paper towels on a plate or platter. Use tongs to transfer the bacon from the cookie sheet on to the paper towels to cool. (The paper towels will absorb additional grease – feel free to also turn the bacon to make sure it gets both sides). <\/p>\n![\"foil](\"https:\/\/joeywrites.com\/wp-content\/uploads\/2015\/08\/foil-rack-150x150.jpg\")
<\/a>Heat your oven to 400F. If you have a metal rack that fits securely inside a cooking sheet, you can use that. I do not. Instead, I took one sheet of aluminum foil and laid it on the bottom of the cookie sheet, wrapping the extra over the edges. I then took a second sheet of aluminum foil (longer than the first) and pinched little accordion folds every inch or so to make a grooved pattern and laid that on top of the cookie sheet. This will help the grease to drip away from the bacon and get trapped in the foil folds.(see pic)<\/p>\n![\"uncooked](\"https:\/\/joeywrites.com\/wp-content\/uploads\/2015\/08\/uncooked-bacon-150x150.jpg\")
<\/a>Secondly, lay the pieces of bacon across the foil – if not all of it fits, put the rest in sideways. Cook in the oven for 15 minutes. <\/p>\n![\"brushing](\"https:\/\/joeywrites.com\/wp-content\/uploads\/2015\/08\/brushing-on-syrup-150x150.jpg\")
<\/a>Remove bacon from the oven – it should be starting to brown. Be Careful! The grease is very hot and bubbling and can burn you! Using a kitchen brush, brush 2-3 tablespoons of your favorite syrup across the bacon. (I used Trader Joe’s agave maple syrup<\/a>) Return the cookie sheet to the oven and cook for 5-8 more minutes (I did it for 8 because the bacon was thicker and needed a little more cooking time). <\/p>\n
![\"bacon\"](\"https:\/\/joeywrites.com\/wp-content\/uploads\/2015\/08\/bacon-150x150.jpg\")
<\/a>Serve warm. Store any additional bacon in a airtight container or storage bag. Crumbled maple bacon is a great addition to salads, omelets, grits, or my own personal favorite – butter pecan ice cream! <\/p>\n