Place 12 ice cream cones on a parchment lined cookie sheet. Working with one cone at a time, place the narrow end of the cone 2" into the water and hold for 20 seconds. Heat in microwave for 20 seconds. Remove and using an oven mitt, gently bend the wet/heated end of the cone around a rod (pencil, spatula handle, or other similar shape item), and hold it there for another 20 seconds. Place on the cookie sheet, and continue working on the remaining ice cream cones.
Using your snack mix, fill each cornucopia, top it with saran wrap, and secure the cling wrap by tying a piece of twine around the cornucopia.
We used leftover Halloween candy for our cornucopia's including gluten free and peanut free Sixlets chocolate candies, peanut free mellowcreme pumpkins and peanut free candy corn.
Alternately, you could fill this with snacks that are safe for you either sweet, savory, sweet and savory combo. Cereals, candies, nuts, seeds, and other small snack items would be great.
Joy brand ice cream sugar cones are gluten free and free of all the top 8 except soy. Keebler are free of all the top 8 except wheat and soy. Read every label every time, as ingredients do change.