Line a baking sheet with parchment paper or foil. In a bowl, add thyme, red pepper, oregano, garlic powder, black pepper, lemon zest and sugar together. Grind all of the spices together to break them up a bit with the back of a heavy spoon.
Whisk the egg whites until frothy (about 2 mintues). Add the almonds, and fold them over to coat. Add the spice mixture and mix again until they seem evenly distributed.
Spread the almonds out on the baking sheet and give them a generous grind of sea salt. Sprinkle half of the Parmesan evenly, and toss to coat. Make sure the almonds are spread in a single layer, and sprinkle the remaining cheese on top.
Bake on the middle rack for 25 minutes. Remove to cool completely before serving.