Preheat oven to 170ºC. Place cashew nuts on a baking tray lined with parchment paper and bake for 5 minutes.
Meanwhile, place Cocorosco Coconut Oil in a saucepan over medium-low heat. Stir in curry powder, and cook until toasted, about 1 min. Stir in sugar, water, honey and 1 1/4 teaspoons salt. The mixture will resemble wet sand. Add lightly baked cashews. Toss to coat.
Place cashews on baking tray and spread evenly in a single layer. Bake for 15 mins.
Remove tray from oven, add curry leaves and stir. Bake again until cashews are golden-brown and toasty, about 7 to 10 mins, stirring once more in between if necessary.
Transfer tray to a wire rack. Stir hot nuts thoroughly, taste, and season with more salt if necessary. Allow to cool in tray completely before storing in an air-tight container.