I tried out the chow.com recipe for easy kettle corn, and while it has the same salty/sweet taste of kettle corn from the fair, it's missing the crunchy, sugary crust. How can I can get that same texture? I tossed the popcorn in sugar & salt immediately, but the sugar doesn't melt. Is the trick to mix the sugar with the oil before the kernels pop? Or should I toss in the sugar during the popping? What's the best method?