Remove all unpopped kernels from popcorn, and place in a large roasting pan. Place the pan in the oven to keep everything warm while you make the caramel.
Heat maple syrup and corn syrup in a medium saucepan over medium heat, stirring occasionally. Once the temperature reaches 230–235°F on a candy thermometer, allow the mixture to cook for an additional 3 minutes. Add the green food coloring and stir. Remove roasting pan from oven.
Immediately pour over the popcorn mixture. Stir well to evenly coat. Bake for 15 minutes. Allow the mixture to cool slightly (10–15 minutes) before adding the candies. To present the dish, add some popcorn to the bowl, then layer in a variety of candy. Continue layering, ending with candy on top. Enjoy!