As best as I can tell(perhaps someone else here can jump in) there are 2 types of malted grains, those that are just malted, dried and roasted(Chocolate, Black, Vienna, Munich etc) and those which are stewed(mashed) and roasted which are crystal malts. Crystal malts therefore are ideal for extract brewing as you can just steep them to extract their sugar, flavour and colour. Other specialty malts need to be mashed to convert their starches to sugar.
I think the word Caramel (Cara) is often used to describe malt roasted from 10*L to around 120*L whether it is a crystal malt or not. The most common caramel malt probably is crystal.
