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To make better use of discarded tobacco leaves and yield caramel spices for tobacco with obvious sweetness and rich fragrance, synergistic caramel products by extrusion method were developed on the basis of the caramel reactions. The single factor experiment was used to determine the preparation process of the synergistic caramel products. GC-MS detection and sensory evaluation were used to analyze the flavor components of the products and the applicability of the preparation process. The results show that the optimal mass fraction of glucose was 30%. The extrusion temperature of area III 170 °C and area II 150 °C was suitable. Compared with the control group, the aroma components content of the synergistic caramel products were increased by 4.4 folds, and the contents of tobacco terpenes fragrances were also significantly increased. The synergistic caramel products could improve the flavor richness, sweetness and taste of cigarette. The preparation method of the synergistic caramel products had certain applicability to the discarded tobacco leaves from different producing areas. [ABSTRACT FROM AUTHOR]