Combine crushed wafers, nuts and 1/2 cup powdered sugar in a large bowl; set aside.
Melt chocolate chips with corn syrup in top of double boiler over simmering (not boiling) water. Stir in bourbon until smooth.
Pour chocolate mixture over crumb mixture; stir to combine thoroughly.
Shape scant tablespoonful of mix into 1-inch balls. Repeat with remaining mixture. Roll balls with the palms of your hands to form uniform round shape; p;ace on waxed paper.
Place remaining 1/2 cup powdered sugar in a shallow bowl. Roll balls in sugar; place in petit four or candy papers. Store in an airtight container at least 3 days before serving for flavors to mellow. May be stored up to 2 weeks. Makes 48 candies.