Toast cashews in preheated oven until browned, about 5 minutes.
Pour sugar in a small saucepan over medium heat while the cashews are toasting; cook and stir until melted. As soon as it is melted and the nuts are done toasting, pour the nuts in the saucepan; stir to coat.
Spread cashews onto baking sheet to cool completely, about 15 minutes.
Massage kale and soy sauce together in a bowl until kale softens. Fold raisins and sugar-coated cashews into the kale.
