The world's largest krokant

Lošinj krokant, a traditional dessert with a long historical and cultural significance on the island of Lošinj, gained international fame in 2024 after breaking the Guinness World Record for the largest krokant in the world. This sweet delicacy, whose recipe is based on a mixture of almonds, sugar, and lemon zest, is usually prepared for festive occasions such as weddings, baptisms, and holidays.

As part of the "Lošinj - Island of Vitality" project and on the occasion of the Day of the Town of Mali Lošinj, more than 30 local pastry chefs, volunteers, and culinary enthusiasts came together to create a krokant that is arguably the largest in the world. This impressive structure, made of almonds and sugar, is 2.73 meters high, consists of 14 floors, and weighs 57.5 kilograms. The official representative of Guinness World Records, Paulina Sapinska, confirmed the record and officially recognised Lošinj's krokant as a world record. The preparation took days, with strict adherence to traditional techniques, as well as to the demanding rules of the Guinness Commission.

This record conveys a powerful message about the importance of preserving the culinary heritage and shared identity of the islanders. The organizers wanted to combine local knowledge and hospitality with the promotion of Lošinj as a destination that offers more than just sun and sea – an authentic experience of tradition. A cultural and gastronomic program accompanied the entire event, and the scent of caramelised almonds filled the streets of Mali Lošinj, attracting numerous tourists and locals. The Guinness judge carefully measured and weighed the krokant before officially confirming the record-breaking, which put Lošinj on the world map of unusual culinary feats.

The ingredients of Lošinj krokant are simple, but they require patience and skill to prepare. The base is made of lightly toasted almonds, sugar that is carefully melted into a golden caramel, and grated lemon zest, which adds freshness and aroma. The mixture is poured onto a large table greased with oil and quickly shaped while it is still warm – most often into floral and spiral shapes or impressive sculptures. Traditionally, krokant is prepared by hand, without a mold, and the final appearance depends on the skill and imagination of the pastry chef. Although the recipe is simple, the key is precise timing and experience – the sugar must not burn, the almonds must be evenly distributed, and the mixture must be shaped while it is still hot.

The history of krokant on Lošinj is deeply connected to family and religious celebrations. This dessert has been a present on the island for centuries, and its origins likely stem from the Mediterranean pastry tradition that spread through maritime trade. On Lošinj, krokant became an indispensable part of wedding customs – it was given to newlyweds as a symbol of sweet and intense togetherness, and its decorative appearance also expressed prestige. In addition to weddings, it was also prepared for holidays such as Easter and Christmas, when skills were passed down from one generation to the next in the kitchen. Today, krokant is not only a nostalgic reminder of the past, but also a living element of the identity of Lošinj families and communities.

The record-breaking krokant is a symbol not only of pastry craftsmanship but also of togetherness, because without intergenerational cooperation and the enthusiasm of numerous volunteers, this undertaking would not have been possible. At the same time, the project also has educational value, as it includes workshops for children and young people on local gastronomy and the importance of preserving intangible cultural heritage. The Lošinj krokant is now not only a symbol of celebration, but also of pride, and with an international seal of recognition. This success further motivates the community to continue promoting tradition in a modern way, preserving identity through tastes, smells and stories that are passed down through generations.

Photos: Mali Lošinj Tourist Board