Air Fryer Brown Butter Hazelnut Waffle Cones

Name: Air Fryer Brown Butter Hazelnut Waffle Cones
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 6 servings
Cuisine: European
Ingredients: 4 tablespoons (60 g) unsalted butter, browned (solids removed, cooled), use only the clarified golden liquid; 2½ tablespoons (40 g) hazelnut paste (or smooth hazelnut butter), room temperature; ½ cup (60 g) all-purpose flour; ¼ cup (50 g) granulated sugar; 2 large eggs, at room temperature; ½ teaspoon (2½ ml) vanilla extract; ⅛ teaspoon (0.6 ml) fine sea salt

From the MyKitchenBank Kitchen

Crispy, delicate waffle cones infused with the deep, toasty flavor of brown butter and smooth hazelnut paste. These cones are made fresh in the air fryer and shaped while warm into the classic cone form. Perfect for holding premium ice cream or gelato, they offer a homemade alternative to store-bought cones with superior flavor and texture. The brown butter adds complexity while hazelnut provides a subtle, sophisticated nuttiness.

Prep: 15 min
Cook: 18 min
Wait: 10 min
Total: 43 min
Makes: 6 waffle cones

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Steps

Before you start

Brown the butter and let it cool completely (about 30 minutes) so the milk solids settle to the bottom and you can use just the clarified portion
Have a cone mold, wooden dowel, or cone-shaped object ready for shaping—this must be heat-safe and at least 6 inches tall
Work quickly after removing each waffle from the air fryer; you have only 30–45 seconds before it hardens
Preheat your air fryer to 375°F (190°C)

1
Brown the butter
- In a small saucepan over medium-high heat, melt the 4 tablespoons (60 g) of unsalted butter, swirling occasionally.
- The butter will foam, then turn golden, then brown.
- When the milk solids turn a deep amber-brown and smell nutty (about 6–8 minutes), remove from heat.
- Let cool completely (about 30 minutes), then carefully pour off the clarified golden liquid into a small bowl, leaving the dark brown solids at the bottom.
- You need about 3 tablespoons (45 ml) of the clarified brown butter liquid.
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Ready when: Butter is deep golden-brown with nutty aroma
Tip: Don't burn the butter—remove it as soon as the foam subsides and the color deepens. The solids at the bottom taste bitter if they blacken.
2
Mix wet ingredients
- In a medium bowl, whisk together the 2 room-temperature large eggs and 0.25 cup (50 g) granulated sugar until pale and fluffy, about 2 minutes.
- Add the 2.5 tablespoons (40 g) hazelnut paste and 0.5 teaspoon (2.5 ml) vanilla extract, and whisk until fully combined.
- Slowly drizzle in the 3 tablespoons (45 ml) clarified brown butter while whisking constantly to emulsify.
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Ready when: Mixture is pale, smooth, and emulsified
Tip: Add the brown butter slowly while whisking to prevent the mixture from breaking or becoming greasy.
3
Combine dry ingredients
- In a small bowl, whisk together 0.5 cup (60 g) all-purpose flour and 0.125 teaspoon (0.5 g) fine sea salt.
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Ready when: Flour and salt are evenly mixed
4
Make the batter
- Fold the dry ingredients into the wet ingredients using a silicone spatula, stirring gently until no dry flour streaks remain.
- The batter should be smooth and thin, similar to a crêpe batter.
- Let rest for 2 minutes so the flour fully hydrates.
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Ready when: Batter is smooth with no lumps
Tip: Do not overmix; fold gently to keep the batter tender once cooked.
5
Preheat air fryer and prepare moldOven 375°F / 190°C
- Preheat your air fryer to 375°F (190°C).
- While it heats, prepare your cone mold or heat-safe wooden dowel by wrapping the lower half in a clean kitchen towel or silicone mat to protect your hands from heat during shaping.
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Ready when: Air fryer shows it has reached 375°F
Tip: A wooden dowel at least 6 inches tall and ¾–1 inch in diameter works well; a stainless steel cone mold is ideal.
6
Make first waffle diskOven 375°F / 190°C
- Spoon about 2 tablespoons (30 ml) of batter into the center of the air fryer basket (or onto a small sheet of parchment if your basket has one).
- Gently spread with a silicone spatula into a thin, even 4-inch (10 cm) circle.
- Do not overcrowd—only one waffle at a time.
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Tip: The circle does not need to be perfectly round; spread it evenly so it cooks at the same rate.
7
Air fry the waffleOven 375°F / 190°C
- Air fry at 375°F (190°C) for 3–4 minutes.
- The waffle should turn light golden-brown and feel set but still flexible when gently pressed at the edges.
- Do not let it brown too much or it will be brittle and hard to shape.
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Ready when: Waffle is light golden, firm at edges, flexible in center
Tip: If your air fryer cooks very quickly, start checking at 3 minutes; every model is different.
8
Shape the cone immediately
- Carefully remove the hot waffle disk with a silicone spatula or thin offset spatula.
- Working very quickly (you have 30–45 seconds before it hardens), wrap it around your prepared cone mold or dowel.
- Start at one corner, roll tightly, and overlap the edges to seal.
- Hold the cone shape for about 10–15 seconds until it sets and no longer feels hot.
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Ready when: Cone holds its shape and no longer feels hot
Tip: If the waffle hardens before you shape it, return it to the air fryer for 15 seconds to warm and soften it again.
9
Cool the cone
- Gently slide the shaped cone off the mold onto a wire rack or clean kitchen towel.
- Let cool to room temperature (about 2 minutes) until completely crisp.
- The cone will harden further as it cools.
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Ready when: Cone is completely cooled and crisp
Tip: Do not rush this step; a warm cone can collapse or lose its shape.
10
Repeat for remaining conesOven 375°F / 190°C
- Repeat steps 6–8 with the remaining batter, making one waffle disk at a time.
- You should get about 6 cones total from this recipe.
- Stagger your timing so you always have a cone cooling while you prepare the next waffle.
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Ready when: All 6 cones are shaped and cooled
Tip: Have your cone mold ready and ingredients measured so you can work quickly from one waffle to the next.

Good to know

Tips

Brown butter can be made hours ahead; store it in the refrigerator and reheat gently before mixing if it solidifies.
Air fryer baskets vary in size and heat intensity. If your basket is very small, you may need to work in smaller batches or use parchment paper to contain smaller waffle disks.
The batter is thin by design—this creates a delicate, crispy cone. If it seems too runny, do not add more flour; the batter thickens slightly as it sits.
Practice your shaping technique with the first cone. Once you understand the timing and pressure needed, the rest will come together quickly.

Make ahead

Cones can be made up to 2 days ahead. Store in an airtight container at room temperature so they stay crisp. Do not refrigerate, as moisture will soften them.

Storage & reheating

Room temperature: up to 2 days in an airtight container. Freezer: up to 1 month in an airtight container (thaw at room temperature for 15 minutes before serving). Do not refrigerate; moisture will make them soft. Reheat slightly stale cones in a 300°F (150°C) oven for 3–4 minutes to restore crispness.

Substitutions

hazelnut paste (or smooth hazelnut butter) → almond butter or smooth peanut butter. Use the same amount (2.5 tablespoons / 40 g). The flavor will be different but equally delicious.
vanilla extract → hazelnut extract or brandy. Use only 0.25 teaspoon (1.25 ml) hazelnut extract (stronger flavor) or 0.5 teaspoon (2.5 ml) brandy to avoid overpowering the batter.
all-purpose flour → cake flour. Use the same weight (60 g). Cake flour will produce an even more delicate, tender cone.
unsalted butter → ghee (clarified butter) mixed with 0.25 teaspoon (1.25 ml) hazelnut extract. Ghee is already clarified, so use 3 tablespoons (45 ml). Add the extract to mimic the nutty brown butter flavor.