Preheat oven to 350 degrees F. Spread hazelnuts on a rimmed baking sheet and bake for 8 to 10 minutes, until fragrant. Let cool slightly before using a towel to rub off skins. Transfer to a cutting board and finely chop. Place chopped nuts in a bowl and mix in Everything Bagel Spice, garam masala, and 1/4 tsp. salt.
Cook beans in large pot of boiling water until crisp-tender, about 4 minutes. Drain. Place beans in bowl of ice water to cool. Drain well, and dry off beans with a towel.
Melt butter in a large skillet over medium-high heat. Once butter becomes dark amber and gives off a nutty aroma, add beans. Sauté until heated through, about 4 to 5 minutes. Season with remaining 1/2 tsp. salt.
Transfer beans to a serving platter and top with hazelnut dukkah and orange zest.