You can use an air popper or microwave popcorn, if you like. If you want to pop on the stovetop, get a large saucepan with a lid. Pour enough oil to coat the bottom of the pan, and add four popcorn kernels. Cover the pan and place over medium heat.
When the kernels pop, VERY CAREFULLY (because that oil is blazingly hot and can burn you!) add 1/3 to 1/2 cup of popcorn kernels and re-cover the pan.
Shaking the pan constantly to ensure that the kernels don’t burn, while the popcorn pops. Once the pops are 3 to 5 seconds apart, remove the pot from heat.
Pour your popped popcorn onto a parchment or wax paper-lined baking sheet. Spread it out and remove any unpopped kernels. Evenly sprinkle a couple pinches salt over the hot popcorn and allow popcorn to cool. Once the popcorn is cool, put the popcorn into a big bowl and set aside.
In saucepan set over medium heat, melt marshmallows, butter and salt. Stir the mixture with a wooden spoon, until the mixture is smooth. Remove the saucepan from the heat, then quickly stir in the peppermint extract and green food coloring.
Toss the marshmallow mixture with the popped popcorn. Let the marshmallow-popcorn mix cool for 2 to 3 minutes, or until it is cool enough to handle. Toss with chocolate candies and give a quick mix.
Spoon popcorn mixture into small clusters, and place onto baking sheet. Repeat with remaining popcorn mixture and let cool completely before serving.