Kale Salad with Sugar-Coated Cashews

½ cup cashews

½ cup white sugar

1 bunch kale, cut into thin ribbons

5 tablespoons soy sauce

½ cup raisins

Preheat oven to 325 degrees F (165 degrees C).

Spread cashews onto a baking sheet.

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.

Refrigerate 30 minutes before serving.