In a large bowl, stir together the crushed vanilla wafers, butter, bourbon, corn syrup, vanilla extract, 2 cup confectioners' sugar, 1/2 cup chopped pecans, and salt.
Cover and chill until firm: about 30 minutes.
Place each of the toppings into a separate bowl.
Remove the bourbon ball mixture from the refrigerator and shape it into 1-inch balls. Roll the balls in the prepared toppings. (You should get about 11 balls of each topping.)
Pack and store the bourbon balls in an airtight container in the refrigerator.
Notes
I used a food processor to get my vanilla wafers and pecans to a really fine crumb.