Line a baking sheet with Country Range Baking Parchment or Foil. In a bowl, or pestle and mortar, add the thyme, chilli flakes, oregano, garlic powder, black pepper, lemon zest and sugar. If you have a pestle and mortar, grind all of the spices together to break them up a bit. You won't get much of a paste, but the thyme should break down a bit and the flakes will get smaller. Otherwise, the back of a heavy spoon will suffice.
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Step 2
Whisk the egg whites until frothy (about 2 minutes). Add the almonds and fold them over to coat. Add the spices mixture and mix again until they seem evenly distributed.
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Step 3
Spread the nuts onto the baking sheet and give them all a very generous grind of sea salt. Sprinkle half of the parmesan evenly, and toss to coat. Make sure the nuts are spread in a single layer and sprinkle the remaining cheese on top of the nuts. Add a fresh grind of black pepper all over (optional).
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Step 4
Bake in the middle of the oven for 25 minutes at 175°C. Remove to cool completely before serving. Add a final little dusting of parmesan when they are hot out of the oven.