Source: Martha Stewart Living, November 2008
The Thanksgiving crowd at the children's table will appreciate these candy cornucopias.
Heat water in a teakettle, and put pointed end of a sugar cone into spout. Let steam until softened, about 1 minute. Gently curve end 1/2 inch from tip; hold for 15 seconds. Steam 1 side of cone's open end; press to flatten (so cone won't roll). Let cool until set. Dip edge in melted white chocolate, and roll in chopped pistachios.
Refrigerate until set. Fill with jelly beans and serve, or store in a covered container in a cool, dry place for up to 2 days.