Taiwan Food Atlas

Peanut Brittle

Century-old Quanli Bakery — the melt-in-your-mouth piece of Penghu's Three Major Souvenirs
📍 Penghu · Magong Minquan Road🏆 Collectible · Local Specialty🥜 Quanli's century-old signature since 1896

Peanut Brittle is one of Penghu's Three Major Souvenirs, a traditional candy made by boiling and pressing roasted ground peanuts with maltose and sugar; Quanli Bakery (originally Xingji Bakery), founded in 1896 on Magong's Minquan Road, is its most iconic maker. The real deal doesn't need chewing — placed on the tongue, it dissolves almost instantly, releasing a concentrated peanut aroma that many consider Penghu's finest sweet.

Quanli Bakery on Magong's Minquan Road, originally called Xingji Bakery, was founded in 1896 during the early Japanese colonial era and is one of Penghu's century-old shops. Peanut brittle, brown sugar cake, and salty biscuits are commonly cited together as Penghu's Three Major Souvenirs.

What is Penghu Peanut Brittle

Penghu Peanut Brittle is a traditional candy made from roasted ground peanuts, maltose, and granulated sugar, which are boiled, pulled, combined, pressed into molds, and cut into blocks. The finished product is pale yellow to light brown, in square pieces with a finely textured surface. Its defining characteristic is that it melts in the mouth without sticking to the teeth, with a rich peanut aroma. The critical steps in production are controlling the sugar temperature and the pulling technique: too hard and it becomes a sugar lump; too soft and it cannot hold its shape. Only an experienced master with years of practice can achieve the standard light, crumbly texture. The ingredients are pure — only peanuts and sugar, with no other additives — making it a genuine traditional handmade candy.

Quanli Bakery on Minquan Road in Magong was founded in 1896 (early Japanese colonial era) and is one of Penghu's century-old establishments; peanut brittle is its signature product. Local peanuts grown in Baisha Township's Jibei and Chikan areas are small in size but intensely fragrant — excellent raw material for peanut brittle. Peanut brittle, brown sugar cake, and salty biscuits form Penghu's "Three Major Souvenirs" and are flagship confections promoted by the county tourism bureau. In addition to Quanli, several other old bakeries in Magong also have their own versions with slightly different flavors, but all use melt-in-the-mouth texture as the quality benchmark. Tourists shopping for souvenirs can use this as the standard when tasting and comparing.

How to eat it like a local

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Let your tongue do the workThe correct way to eat it is to place it on your tongue and wait for it to dissolve on its own — don't bite into it. That's the only way to experience its crumbly essence.
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Pair with hot tea to offset sweetnessThe sweetness is high; it pairs best with fengru herbal tea or hot oolong — the tea aroma balances the sugary richness of the peanut brittle.
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Don't refrigeratePeanut brittle is sensitive to moisture and cold; putting it in the refrigerator causes it to absorb condensation and turn sticky. Store it in a sealed container at room temperature in a cool, dry place to maintain crispness.
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The three-souvenir gift setBrown sugar cake + salty biscuits + peanut brittle is the golden Penghu souvenir combination — cover all your gifting needs in one go, both impressive and genuine.

Local knowledge

Objective notes (sponsor-free)

  • Quanli Bakery was founded in 1896 (early Japanese colonial era) and is one of Penghu's century-old establishments; peanut brittle is one of its signature products.
  • Together with brown sugar cake and salty biscuits, it is one of Penghu's Three Major Souvenirs and a flagship confection promoted by the county tourism bureau.
  • The ingredients are pure — only peanuts and sugar, with no other additives — representing traditional handmade candy craftsmanship.

Visitor tips

  • Peanut brittle is sensitive to moisture and cold; store sealed at room temperature in a cool, dry place. Refrigerating it will cause condensation and stickiness.
  • Unopened, it keeps for about 1–2 months at room temperature; once opened, consume as soon as possible to maintain texture.
  • Flying back to the main island in summer heat may affect quality; consider placing it in a cooler bag or choosing vacuum-sealed packaging.

Information compiled from the Penghu County Government Tourism Bureau, township farmers' and fishermen's associations, and large volumes of public reviews; sponsored content has been filtered out. Photos will be replaced with the channel's exclusive footage after Dio's on-site shoot.

Frequently Asked Questions

What is peanut brittle made of?

It is made from roasted ground peanuts, maltose, and sugar that are boiled, pulled, pressed into molds, and cut into blocks, with no ingredients beyond peanuts and sugar.

Where is the most authentic peanut brittle in Penghu?

Quanli Bakery on Magong's Minquan Road, founded in 1896, is one of Penghu's most representative century-old shops and peanut brittle is its signature product.

How should peanut brittle be stored?

It should be kept sealed at room temperature in a cool, dry place, since refrigeration causes it to absorb moisture and turn sticky.

Is peanut brittle one of Penghu's Three Major Souvenirs?

Yes, peanut brittle is commonly grouped with brown sugar cake and salty biscuits as Penghu's Three Major Souvenirs.

Sources

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